INGREDIENTS:

• 1½ pounds boneless, skinless chicken cut into 1 inch cubes
• ½ cup cornstarch
• ¾ teaspoon salt
• 3 tablespoons oil
• 1 red bell pepper. cubed
• 1 green bell pepper, cubed
• 1 carrot, sliced into ¼ inch rounds
• 1 small white onion, cubed and separated
• 1 (22 ounce) can pineapple chunks, drained*

Sweet and Sour Sauce:

• ½ cup ketchup
• ½ cup granulated sugar
• 7 tablespoons apple cider vinegar
• ¼ cup orange juice*
• 1½ teaspoon garlic powder
• 2 tablespoons low sodium soy sauce
• ½ teaspoon red pepper flakes
• 1 tablespoon cornstarch

INSTRUCTIONS:

1. First prepare the sauce. Add the ketchup, sugar, apple cider vinegar, orange juice, garlic powder, soy sauce, and red pepper flakes to a medium saucepan over medium high heat, bring the sauce to a boil. Mix the cornstarch and 1 tablespoon of water in a small bowl, add to the saucepan and stir until thickened, reduce the heat to low and allow the sauce to cook for 4 minutes. Remove from stove.
2. Add the cornstarch and salt to a Ziploc bag. Zip and shake to combine the two. Add the chicken pieces, seal and continue to shake until the chicken is coated.
3. Drizzle the oil in a large skillet over medium high heat. Add the coated chicken using a pair of tongs. Discard any remaining cornstarch. Sauté over medium heat for about 4-5 minutes. Add the carrots, pepper, and onions. Continue to sauté for another 1-2 minutes until the chicken is cooked through. Add in the pineapple chunks along with the sauce. Stir to coat well. Serve warm with cooked white or brown rice.

Notes:
If you do not have orange juice, you can substitute the syrup from the canned pineapple or apple juice. -