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.