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Stir Fried Chicken and Pineapple with sweet & sour sauce
by Charis Janda
serves: 4
  sweet & sour chicken
Ingredients:
  6 T   red wine vinegar
  6 T   orange or pineapple juice
  6 T   sugar
  3 T   ketchup
  1 t   cornstarch
  1/2 t   salt
  1 lb   boneless, skinless chicken breast, sliced thin
  2 T   sesame oil
  1 T   corn starch
  1 T   all purpose flour
  2 t   soy sauce
  2 t   rice wine
  3 med   garlic cloves, minced
  1 T   ginger, minced
  2   scallions, minced
  2 T   vegetable oil
  1 t   vegetable oil
  1   red onion, 1/2 wedges
  2 cups   pineapple chunks
Directions:
  Sweet & sour sauce:
In a bowl wisk together first six ingredients and set aside.
Stir-Fried chicken:
1. Mix chicken with sesame oil, cornstarch, flour, soy sauce and rice wine. Marinate up to 1 hour. In another bowl mix garlic, ginger, scallions and 1 t of oil. set aside.
2. Heat 1 1/2 t oil over high heat in skillet. Add 1/2 the chicken and separate clumps. Don't stir until edges of chicken start to brown. about 3 minutes. Stir chicken and cook to done. about 3 minutes longer. Transer to clean bowl and cover. Add 1 1/2 t oil to skillet and cook second batch. Remove chicken from skillet and add to first batch in bowl. Leave covered to keep warm.
3. Add remaining 1 T oil to skillet over med-high heat. Add onion and cook about 3 minutes till lightly browned. Add pineapple cook 1 minute.
4. Clear space in center of pan. Add garlic mixture and cook 15-30 seconds, until fragrant. Then mix in with pineapple & onions. Add chicken back to skillet. Whisk sweet & sour sauce and add to skillet. Sout till thickened. about 30 seconds.
Serve over Rice