Sweet and Sour Chicken


  • 1 1/2 pounds boneless chicken breast, cubed
  • 2 tablespoons vegetable oil
  • 1 cup green pepper, cut in to strips
  • 1 cup red pepper, cut in to strips
  • 1 cup carrot strips
  • 1 garlic clove, minced
  • 1 tablespoon cornstarch
  • 1/4 cup soy sauce
  • 1 8oz can pineapple chunks in juice
  • 3 tablespoons distilled white vinegar
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • Pinch of salt and pepper


  1. Heat oil in large skillet on medium-high heat. Sprinkle chicken with salt and pepper and add to skillet. Cook chicken stirring occasionally until all sides are brown and is cooked thoroughly.
  2. Add peppers, carrots and garlic and cook until slightly tender, about 5 minutes.
  3. Mix cornstarch with soy sauce. Add to skillet with pineapple with juice, vinegar, sugar and ginger. Cook for an additional 3 minutes until sauce has thickened.
  4. Serve over white rice or Coconut Rice.