Sweet And Sour Chicken - cooking recipe

Ingredients

2 1/2 lb. chicken, washed and patted dry
3 Tbsp. salad oil
2 medium green peppers, cut into bite size pieces
1 medium onion, diced
1 (8 oz.) can tomato sauce
1/2 c. packed brown sugar
1/2 c. red wine vinegar
1/4 tsp. salt
1 (15 1/4 to 20 oz.) can pineapple chunks in pineapple juice
1/2 c. water
1 Tbsp. cornstarch

Preparation

In a 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides.
With slotted spoon, remove pieces to large bowl.
In drippings remaining in skillet over medium heat, cook green peppers and onion until tender-crisp, stirring frequently.
Return chicken pieces to skillet.
Stir in tomato sauce, brown sugar, vinegar and salt.
Drain juice from pineapple chunks into skillet; reserve chunks.
Over high heat, heat to boiling.
Reduce heat to low; cover and simmer 20 minutes or until chicken is fork-tender.
Stir in pineapple chunks.
In cup, stir water and cornstarch until blended.
Gradually stir cornstarch mixture into simmering liquid in skillet.
Over medium heat, heat to boiling.
Boil 1 minute, stirring constantly until mixture is slightly thickened.
Makes 5 servings, 500 calories per serving.