Sweet and Sour Chicken

This sweet and sour chicken recipe Idaho makes 4 servings.

Ingredients
Chicken:

1 pound boneless skinless chicken breasts, cut into 1 inch chunks
1 tablespoon and 2 teaspoons reduced-sodium soy sauce
1 tablespoon sherry or reduced-sodium chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
2 tablespoons plus 1/3 cup cornstarch, divided
2 tablespoons canola oil
Sauce:

1 can (20 ounces) unsweetened pineapple chunks
2 tablespoons sugar
1/4 cup cider vinegar
1/4 cup ketchup
1/2 teaspoon salt
3 cups hot cooked rice
Optional: bell pepper

Directions
Step 1: Season the chicken
In a large shallow dish, combine 1 tablespoon soy sauce, sherry, salt, garlic powder and ginger. Add the chicken. Turn the chicken to coat. Cover and refrigerate for 30 minutes.

Step 2: Make the sauce
Drain the pineapple chunks, reserving the juice and setting the pineapple aside. Add enough water to the juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth. Stir in vinegar, ketchup and remaining soy sauce. Set aside.

Step 3: Cook the chicken
Drain the chicken, discarding the marinade. Place the remaining cornstarch in a large shallow dish. Add the chicken, a few pieces at a time, and turn to coat.

In a large skillet or wok, heat oil over medium-high heat. Add the chicken. Cook and stir until no longer pink. Remove and keep warm.

Step 4: Finish the sauce
Stir pineapple juice mixture and add it to the pan. Bring to a boil and cook and stir for 2 minutes or until thickened. Add the chicken and reserved pineapple and make sure it’s heated through. Serve with rice.