This is one of my husband's favorite recipes that I make. I smushed two recipes together to get the taste and the texture that I wanted. It's not deep fried, so it's way better for you than the Chinese take-out version...but it's also not crispy. It does have a lot of good taste though! Enjoy.2 chicken breasts, cubed
corn starch
accent & garlic powder
beaten egg
Sauce:
1/2 c sugar
1 Tbsp soy
1/2 c vinegar
1/2 c water
1 tsp salt
1/4 c ketchup
Sprinkle chicken pieces with accent and garlic powder; then dip in corn starch. Dip in beaten egg and fry until brown (I just use Pam to spray the pan...no oil needed). Meanwhile, beat ingredients for sauce and pour over chicken pieces after browned. Simmer for 1/2 hour. During the last couple minutes, add pineapple. Can also add green peppers, onion, and julienned carrots if desired about halfway through cooking time. Serve over rice.
