Sweet and Sour Pineapple Chicken

• 2 tsp. vegetable oil
• 1 pound (2 breasts) skinned and boned chicken breasts, cut into bite size pieces
• I can sliced pineapple cut into tidbits, reserve ¼ cup juice
• 2 cloves garlic
• 1 - 2 tsp. minced ginger
• 1/4 to 1/2 tsp. red pepper flakes
• 1 med. Onion, sliced
• 1 chicken cube
• 1 cup water
• 2 T. brown sugar
• 2 T. vinegar
• 2 T. soy sauce
• 1 cup chopped pepper, color of your choice
• 2 large stalks celery, sliced
• 1 T. cornstarch
1 tbsp Soy sauce (tamari)

Makes 5 1 cup servings. I try to put as many veggies in as possible. Snap peas, water chestnuts, bok choy, etc. would also be good.

1. Slice chicken and season with a little salt and pepper.
2. Heat oil in a large pan and sauté chicken until slightly browned, about 5 minutes. Add garlic and onion and continue cooking until wilted.
3. Stir in pineapple, water, chicken cube, brown sugar, vinegar, soy sauce and simmer for a few minutes.
4. Add celery and peppers.
5. Mix reserved pineapple juice with corn starch and add into pan.
6. Bring to a boil and cook until nicely thickened and veggies are just starting to become tender.
7. Serve over the rice of your choice.