2-3 boneless, skinless chicken breasts
1 green pepper, cut into bite-sized pieces
1 red pepper, cut into bite-sized pieces
1 carrot, thinly sliced
1 large onion, sliced into 8-12 wedges
1 can pineapple chunks or rings, with juice
1 Tbsp oil
Sweet and sour sauce
1/2 cup vinegar
1/3 cup sugar
1/2 teaspoon salt
1/4 cup orange juice
1/4 cup pineapple juice from can
1/4 cup ketchup
First, make the make sweet and sour sauce. In a large frying pan, mix vinegar, sugar, salt, orange juice, pineapple juice and ketchup. Bring to a boil and simmer for 10 minutes or until it has evaporated to the consistency of maple syrup. Add pineapple chunks to the sauce and set aside.
Heat oil in a large frying pan over medium-high heat. Cut chicken into bite-sized pieces. Cook in frying pan until no pink remains. Add green and red peppers, carrot and onions for three minutes. Add to sweet and sour sauce and heat.
Serve the chicken over hot white rice, with sweet and sour sauce pour over the top.