Ingredients
4chicken breasts,boneless skinless
salt and pepper,to taste
1½cupcornstarch
3eggs,beaten
¼cupcanola oil
1cupgranulated sugar
4tbspketchup
¼cupwhite vinegar
¼cupapple cider vinegar
1tbsplow sodium soy sauce
1tspgarlic salt
20ozpineapple chunks,(1 can), drained
1green bell pepper,chopped into large pieces
1red bell pepper,chopped into large pieces
1tbspcornstarch
Preparation
Preheat oven to 325 degrees F.
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9×13-inch greased baking dish.
In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, 1 tablespoon of cornstarch and garlic salt. Add the drained pineapple, and peppers.
Pour over chicken and bake for 1 hour.
Serve and enjoy!
