Sweet and Spicy Chicken Stir-Fry

This is a favorite Bennett Family dinner. It fits all the requirements...tasty, easy to make, most ingredents are here most of the time. This recipe has been modified for two because that is how many we cook for here.

Things you will need:
1 and 1/2 cups uncooked white rice
2/3 cups white vinegar
8 tablespoons brown sugar
2 tablespoons ketchup
2 teaspoon soy sauce
4 teaspoons cornstarch (in 6 teaspoons of water)
3/4 cup pineapple chunks
1/4-1/2 cup pineapple juice
2 chicken breasts, in bite-size pieces
1 tablespoon vegetable oil
1/2 green bell petter, cut into strips
1/4 tsp red pepper flakes


How it works:
1. Cook rice according to package directions.

2. Mix vinegar, brown sugar, ketchup, and soy sauce together in a small pot. Bring to a boil. Add cornstarch mixture to other ingredients and stir to thicken. Set aside.

3.Stir-fry chicken in hot oil in large skillet over medium-high heat until no longer pink in center. Add green pepper and pineapple juice; stir-fry 2 minutes or until tender-crisp.

4. Add 1/2 of the sauce from step 2, red peper flakes, and pineapple chunks; stir-fry until heated through (about 2 minutes).

When serving, put chicken mixture on rice. Use remaining sauce at the table (if it is all in with the chicken, the mixture is too soupy).

Eat Up!