Sweet and Sour Chicken

This is a quick and easy chicken dinner that can be served over rice or egg noodles. It's one of my favorites. Originally from Patty Ayers.

Sweet and Sour Chicken

3 – 4 boneless Chicken Breast filets, cut into bite-sized pieces

¼ cup Cider Vinegar

2 Tbsp. Brown Sugar

1 Tbsp. Cornstarch

2 Tbsp. Soy Sauce

2 Tbsp. Water

½ tsp. Salt (optional)

3 Tbsp. Salad Oil

1 medium Onion, chopped

1 can (20 oz.) Pineapple Chunks in juice

Cut chicken into bite-sized pieces. In a bowl, mix together vinegar, brown sugar, cornstarch, soy sauce, water and salt if used. Open can of pineapple chunks and drain and squeeze as much of the juice as possible from the fruit. Add this juice to the mixture. Set pineapple chunks aside.

In a large skillet heat oil until hot. Add onion and chicken and cook until tender, about 5 minutes.

Add the liquid mixture to the chicken and cook, stirring frequently until mixture boils and thickens. If desired, add the pineapple chunks as well (I usually serve on the side or save for something else.)

This can be served over rice or noodles.