Ingredients
·
3 eggs, beaten
·
1 teaspoon garlic salt
·
1 20 ounce can pineapple
chunks, drained
·
1 green bell pepper, chopped
into large pieces
·
1 red bell pepper, chopped
into large pieces
·
1 Tablespoon Cornstarch
·
¼ cup canola oil
·
1 cup granulated sugar
·
4 tablespoons ketchup
·
3-4 boneless, skinless chicken
breasts
·
Salt and pepper to taste
·
1½ cup cornstarch
·
¼ cup white vinegar
·
¼ cup apple cider vinegar
·
1 tablespoon low sodium soy
sauce
Instructions
1. Preheat
oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with
salt and pepper.
2. In
separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into
cornstarch then coat in egg mixture.
3.
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.
4. In a
medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white
vinegar, soy sauce, 1 T cornstarch and garlic salt. Add the drained pineapple,
and peppers. Pour over chicken and bake for 1 hour.
5. I stirred
the chicken every 15 minutes so that it coated them in the sauce.
