Sweet & Sour Popcorn Chicken - cooking recipe

Ingredients

1 medium sweet red pepper, cut into 1 inch pieces
1 small onion, thinly sliced
1 tablespoon vegetable oil
1 (20 ounce) can pineapple chunks in juice
3 tablespoons white vinegar
2 tablespoons low sodium soy sauce
2 tablespoons ketchup
1/3 cup packed brown sugar
2 tablespoons cornstarch
1 (12 ounce) package popcorn chicken

Preparation

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