Sweet and Sour Chicken

This makes a nice big pan of yummy stuff!  I love the combination of sweet and sour of the sauce and usually make a piece of toast to sop up all of the juice. We serve this dish over brown rice, or you could use white rice too.

2 to 3 boneless, skinless chicken breast cut into bite size pieces
1 16 ounce can pineapple chunks, drain and save the juice
2 cloves garlic, minced
1 green bell pepper, chunked
1 red bell pepper, chunked
1 onion, chunked
3 ribs celery, sliced
3 to 4 carrots, sliced
1/4 cups white vinegar
1/4 cups brown sugar
3 Tablespoons Ketchup
3 Tablespoons Soy Sauce
2 Tablespoons Cornstarch
1/2 teaspoon ground ginger

Heat your heavy Orange cast iron pan on the stove top and add a drizzle of oil to coat the pan. Put in your bite size pieces of chicken and season with salt and pepper.  Cook until done, then remove and set aside, cover with foil so it stays warm.

Add more oil to your pan, and add in all of the chopped vegetables and garlic at once.  I use a medium heat and only cook them for a bout 5 to 10 minutes so they are not mush, i like a bite to them.

While your vegies are cooking, make the sauce:
Drain the pineapple juice into a medium bowl, and add in the cornstarch stiring until smooth. Then add in the vinegar, brown sugar, ketchup, soy sauce, and ginger to the bowl. Let sit until the veggies are done.

When the veggies are done to your liking (about ten minutes of cooking for me)  add in the pinapple chunks so they can get warmed up, and add the chicken back in to the same big pan.

Pour the liquid mixture into the pan on top of everything and cook until the sauce thickens, which just takes a couple of minutes.

Serve over rice with a side of toast.