Sweet & Sour Chicken

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We have been woefully slacking lately. At least for me, every day I have been planning on posting something new and exciting, and then I get home from work and just crash. I started a new job after being a stay-at-home mom for 8 years and by the time I get home, there is just no time for anything. I don't know how all you working moms do it, because I am so exhausted by the end of the week to get anything done! But all three of us work as well as take care of our families, and with kids in school it just got crazier! We'll try and get recipes up more now that we are in the swing of things (hopefully!).

But on to the recipe. This little gem has been in my recipe box for years. I got it in a recipe exchange. You know, those emails you get that ask you to send an email to so-and-so and then within so many weeks you'll get like 36 recipes back (but it never actually turns out that way)? Well, I was sent this recipe in one of those, and I hate to admit that I didn't actually send an email to anyone in return. I am so bad at those things and usually delete them, but I was so happy to get this recipe! I made it the next night and was so in love with it. I honestly can't remember where the recipe came from, some cook book maybe? I wish I could remember so I could give credit, so if anyone has seen something similar let me know!

Over the years, I've tweaked the recipe here and there until it fit my family's tastes and we make it a lot. It is definitely a process, with cutting, breading, frying and then baking, but it's very worth it and once you get the system down it goes pretty quick.

Yuuummmm!!! This is one of my husband's favorite meals, and it is making my mouth water!

Basically, but your chicken up into large bite-size pieces, then throw them (in batches) into a ziploc bag with flour, and shake to coat.

Place the floured pieces into a pan with hot oil, and just let them brown. You'll also do this in batches so it doesn't overcrowd the pan.

Once browned, put them in a 9x13 pan.

For your sauce, put the dry ingredients in the pan first, then add your liquids.

Bring it a boil and let boil one minute. It will get thick, trust me!

Remove from the heat and add your pineapple and green pepper.

Pour over the chicken to cover. I like to move the chicken around a little so all the pieces are covered.

Look how tasty it is once it's out of the oven!

Serve over rice. I used calrose, but long grain and jasmine rice would be super yummy!

Sweet & Sour Chicken

4-5 boneless, skinless chicken breasts, cubed

Flour
Vegetable oil- enough to cover the bottom of your pan

2 Tbsp cornstarch

1 cup brown sugar
2 Tbsp soy sauce
2/3 cup white vinegar
1 can pineapple tidbits, juice reserved

1 cup green bell pepper, chopped small

(**Note** If you like lots of sauce, you can double the sauce recipe)

Heat your oil in a pan over medium heat (you'll know if it's hot if you can sprinkle a little water in and it sizzles). Place chicken in Ziploc bag with flour and shake to coat. Add to oil and cook until most are browned and crispy. You'll need enough oil to cover the entire bottom of your pan.

Meanwhile, combine brown sugar and cornstarch in a small saucepan, then add vinegar, reserved pineapple juice plus enough water to make one cup, and soy sauce. Stir to combine and let boil one minute. Add pineapple tidbits and bell pepper.

Place chicken in 9x13 dish and pour sauce over it, making sure it covers everything (I kind of stir it in gently to make sure it covers everything). Bake at 375 for 30 minutes. Serve over rice.