Sweet-and-Sour Chicken

One of my roommates at BYU, Brittany (Renshaw) Bitner, is one of the best cooks I have ever known. She can make anything, and make it well. She gives credit to her mom, but I think cooking/baking is one of her many, many talents.

Beautiful Brittany on her wedding day 

Not only is she an exceptional cook, she was also a terrific roommate. She put up with a lot in the two years she lived with me! Anyway, one night she said she wanted to make me dinner and asked what I would like. Wanting to give her a challenge, I asked for sweet-and-sour chicken. She replied with, "No problem, I have a great recipe for that!"

And it was a great recipe! I honestly like her sweet-and-sour chicken better than what is offered at any Chinese food restaurant around. Thanks Brittany!

Sweet-and-Sour Chicken
From the kitchen of Brittany Bitner

Ingredients:

• 3 Tbsp. soy sauce
• 1 egg
• ¼ tsp. pepper
• ¼ tsp. garlic powder
• 1 Tbsp. cornstarch
• 1 lb. skinless chicken breasts cut into 1 inch pieces
• ½ C. vegetable oil
• 1 15-oz can of pineapple chunks w/ juice
• 2 T cornstarch
• ½ C sugar
• ¼ C ketchup
• ¼ C vinegar
• 1 T soy sauce
• 1 green pepper cut into 1 inch pieces
• 1 medium onion cut into 1 inch pieces
• Hot cooked brown rice

Directions:

1. Heat oil in skillet to about 375 degrees.
2. In a medium mixing bowl, combine the first 5 ingredients. Add chicken, stirring to coat.
3. Place each piece of chicken in heated oil, and fry until cooked all the way through.
4. In a measuring cup, drain pineapple to reserve liquid. Add enough water to juice to make 1 cup. Then add cornstarch, stirring well.
5. Combine pineapple, juice mixture, sugar, ketchup, vinegar, and soy sauce in a medium saucepan; bring mixture to a boil.
6. Add green pepper, onion, and chicken to sauce. Cook until thoroughly heated.
7. Serve over rice. Serves 4-6.