Instructions
Salt and pepper to taste
1½ cup cornstarch
3 eggs, beaten
¼ cup canola oil
3/4 cup granulated sugar
4 tablespoons ketchup (no sugar added)
¼ cup white vinegar
¼ cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
1 carrot sliced thin
1 onion sliced
1 celery stalk sliced
1 small red pepper
Fresh Pineapple (can use 20 oz can of pineapple chunk drained)
2-3 TBL of the pineapple juice
sesame seeds to top
Instructions:
Preheat oven to 325 degrees. Cut 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 x 13 greased baking dish.
In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic powder. Pour over chicken and bake for 1 hour.
I stirred the chicken every 15 minutes so that it coated them in the sauce.
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 x 13 greased baking dish. After the chicken is cooked, pour oil off and leave a tiny bit in skillet, add the onion saute for a minute or so then add the rest of the veggies. Add to baking dish.
In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt, mix well add the pineapple. Pour over chicken and bake for 1 hour. Stir the chicken every 15 minutes so that it coated them in the sauce. Just before serving you can sprinkle some sesame seeds on top. Serve with your favorite rice. I always make cauliflower fried rice.
Thanks for stopping by, leave a comment if you like. Have a great week and always Remember to Find the Time to Do ALL the things YOU LOVE.
Donna
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