Sweet And Sour Chicken With Pineapple And Veggies - cooking recipe

Ingredients

2 -4 boneless skinless chicken breasts, cut into small chunks or strips
1 tablespoon vegetable oil
3/4 cup packed dark brown sugar
3 tablespoons cornstarch
1 (20 ounce) can pineapple chunks in heavy syrup
1/3 cup vinegar, can sub rice vinegar
1 tablespoon soy sauce
4 ounces sugar snap pea pods, 1/2 of an 8 oz. box
1 (8 ounce) can sliced water chestnuts, drained
16 -20 baby sweet corn cobs, packed in water rinsed and drained
1 (11 ounce) can mandarin oranges, drained and optional*

Preparation

Cut up chicken breasts, however many you'd like in there (about 1 pound is good), and saute in large deep skillet with oil til done. About 10 minutes depending on how you cut them.
Remove to a bowl and cover to keep warm and moist.
Drain and wipe out skillet with a paper towel.
Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce.
Over medium heat, heat til boiling and thickened stirring constantly. You'll know when the sauce is done because it will turn dark and clearish and thicken quickly.
Reduce heat.
Add chicken and water chestnuts (drained), cover and simmer over low heat about 10 minutes, stirring ocaisionally.
Stir in pea pods and baby corns and continue to cook 5 minutes longer, uncovered, stirring ocaisionally and gently.
*If you'd like, you can add a small can of mandarin oranges (DRAINED) to this at this point. But just fold them in and serve immediately. I like them in there, but they do tend to water down the sauce a bit, so be careful if adding them. BARELY fold them in and serve right away.
Serve all over cooked rice.