Sweet And Sour Popcorn Chicken - cooking recipe

Ingredients

1 green pepper, chopped
1 onion, sliced
1 tablespoon vegetable oil
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons ketchup
1/3 cup packed brown sugar (I prefer dark brown)
2 tablespoons cornstarch
1 (12 ounce) package frozen popcorn chicken (any variety works well)

Preparation

In a large skillet or wok, stir-fry green pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in the vinegar, soy sauce and ketchup.
In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pineapple. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
Meanwhile, microwave chicken according to package directions. Stir into pineapple mixture. Serve immediately over rice.