Sweet 'n' Sour Chicken

I've been wanting to share this recipe for a while now and simply haven't gotten around to sitting down and doing it. Today seemed like a good time, though, since Little Man is napping, and I'm trying to be quiet to encourage the longest nap possible (he hasn't been sleeping well lately). Brother is lying on my lap looking around and hiccuping contentedly.

I got this recipe for sweet and sour chicken at my bridal shower. (You know how sometimes they have everyone bring a favorite recipe to share with the bride? That's what they did for me.) We liked it the first time I made it, and it seems like I just keep getting better and better results as time goes on.

Sweet 'n' Sour Chicken

3 tablespoons cornstarch

8 ounces chicken broth

1/4 cup vinegar (I use half vinegar and half lemon juice since Benjamin prefers a less vinegar-y flavor.)

1/4 cup sugar

1 pound boneless, skinless chicken breast cut into cubes

1 small green bell pepper cut into 2" long strips (I always use red ones since they are easier for me to handle)

1 carrot (about 1/2 cup), thinly sliced

1 eight ounce can pineapple chunks, drained

4 cups hot, cooked rice

~Mix the cornstarch, broth, vinegar, and sugar in a bowl until smooth. Set it aside.

~Fry the chicken in a large non-stick skilled over medium-high heat until it is browned. (Or add a little oil and fry in a normal frying pan.)

~Add the cornstarch mixture to the chicken and stir constantly until it begins to thicken.

~Add the pepper, carrot, and pineapple.

~Reduce the heat to low, cover the pan, and cook for 5 minute.

~Serve over rice.