Stir-Fry Breaded Chicken In Sweet And Sour Sauce - cooking recipe

Ingredients

1 (15 ounce) can pineapple chunks
1/4 cup ketchup
1 tablespoon cornstarch
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon sugar
1 beaten egg
1 tablespoon cornstarch
12 -14 ounces boneless skinless chicken breasts, cut into 1-inch cubes
1 1/2 cups finely crushed saltine crackers
1 -2 tablespoon oil
1 green bell pepper, cut into about 1/2-inch pieces
5 green onions (bias-sliced into about 1-1/2-inch pieces)
1 red bell pepper, cut into about 1/2-inch pieces

Preparation

Drain the pineapple reserving 3/4 cup of the juice.
In a small bowl, whisk together the reserved pineapple juice, ketchup, 1 tablespoon cornstarch, vinegar, water and sugar; set aside.
In a medium bowl, whisk together the egg and 1 tablespoon cornstarch until smooth.
Add in the chicken pieces; stir to coat the chicken with egg mixture.
Pour the cracker crumbs into a shallow dish.
Roll chicken pieces in the crumbs to coat evenly.
Heat the oil in a wok or large skllet (adding more oil in if needed during cooking).
Set to medium heat.
Add half of the chicken pieces into the wok; stir-fry for about 3 minutes, or until chicken is no longer pink.
Remove from the wok and place into a preheated 275 degree oven to keep warm.
Repeat with remaining chicken.
Add in the peppers and green onions; stir-fry for 2-3 minutes or until crisp-tender, remove the veggies.
Stir pineapple juice mixture slightly and add into the wok; cook and stir until thickened and bubbly, then cook for 2 minutes more.
Return the chicken, veggies and pineapple chunks to the wok.
Stir all ingredients together to coat with sauce; cook annd stir about 1 minute more or until heated through.
Serve with rice.