Sweet Sour Chicken Saute
|Canned pineapple chunks in juice||8 Ounce (1 Can)|
|Apple cider vinegar||1⁄3 Cup (5.33 tbs) (Use Heinz)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Red bell pepper||1 Small, cut into thin strips|
|Green bell pepper||1 Small, cut into thin strips|
|Onion||1 Medium, thinly sliced|
|Boneless skinless chicken breasts||1 Pound, cut into 1/2 inch strips|
Drain pineapple; reserve juice.
Combine juice, cornstarch, vinegar, sugar and black pepper in small bowl; set aside.
Spray large skillet with nonstick cooking spray.
Cook and stir bell peppers and onion until tender-crisp; remove.
Spray skillet again; cook and stir chicken 2 to 3 minutes or until chicken browns.
Stir in reserved juice mixture; cook 2 to 3 minutes or until chicken is cooked and sauce boils and thickens.
Add vegetables and pineapple; heat, stirring occasionally.