Chicken & Veggies With Sweet & Sour Sauce
By: Kitch-N-Chik
Published: Tuesday, May 10, 2011 - 6:21pm

Ingredients




2 large Chicken Breasts, cut into chunks
3 tablespoons Olive Oil
2 cloves Garlic, crushed
2 cups Celery, in ¼ inch slices
1/2 cup baby Carrots, chopped
1 Onion, chopped into large chunks
3/4 cup fresh Mushrooms, chopped into large pieces
1 can (5 oz) Bamboo shoots, drained
1 can (5 oz) sliced Waterchestnuts, drained
1 1/4 cups Chicken Broth
 cup Brown Sugar
 cup Rice Vinegar
1/4 cup Ketchup
1 tablespoon Soy sauce (La Choy brand is wheat free)
1 can (8 oz) Pineapple Chunks, drained, with juice reserved
2 tablespoons Cornstarch
4 cups prepared White Rice

Preparation

1 Dissolve the cornstarch in 1/4 cup of the cold chicken broth and set aside. 2 In a saucepan, heat 1 cup of the broth, pineapple juice, sugar, vinegar, ketchup and soy sauce. 3 Bring to a boil, stirring constantly. 4 Add the cornstarch mixture and cook until it thickens, then for one minute more. 5 Turn down heat to keep warm while you prepare the chicken and veggies. 6 In a large skillet, heat the olive oil and cook the chicken until white. Remove the chicken from the pan, leaving the oil and drippings. 7 Into the still hot skillet, add the garlic, celery, carrots, onion and mushrooms.  Cook 3-4 minutes, stirring constantly. 8 Add the bamboo shoots and waterchestnuts; cook 3-4 minutes more. 9 Stir in chicken and pineapple chunks, turn off heat.  Let sit covered for 3-4 minutes. 10 Serve the chicken and veggies over the prepared white rice and pour the sauce over the top.