Sweet and Sour Chicken


1 pound boneless, skinless chicken breasts, rinsed and patted dry

3/4 cup chicken broth

1 can (20 ounces) pineapple chunks in juice, drained, and 1/3 cup of the juice reserved

3 tablespoons white vniegar

1 tablespoon honey

1 green pepper, washed, cored and cut in thin strips

1 red pepper, washed, cored and cut in thin strips

1 carrot, peeled and sliced diagonally

4 green onions, washed, ends removed and chopped

2-3 tablespoons soy sauce

1 tablespoon cornstarch

2 cups cooked brown rice


Cut chicken breasts into 1-inch cubes. In large nonstick skillet, bring the chicken broth to a boil and add the chicken chunks. Simmer 5 to 10 inutes, stirring occasionally.

Add the pineapple chunks, reserved pineapple juice, vinegar, honey, green pepper, red pepper, carots and green onion. Bring everything to a boil.

In a small bowl, mix together soy sauce and cornstarch until smooth. Add the cornstarch mixture to the skillet and bring to a boil, stirring constanty. Reduce the heat, cover and simmer 10 minutes. Serve over cooked brown rice.

Makes 4 servings