INGREDIENTS :
3 chicken breasts
1 teaspoon of soy sauce
2 eggs
3 tablespoons of ketchup
¼ cup pineapple juice
½ teaspoon salt
¾ cup sugar
⅓ cup cornstarch
⅓ cup vinegar
INSTRUCTIONS :
Cut chicken breasts into bite size pieces.
Beat the 2 eggs in a shallow bowl and set aside.
Cast cornstarch into a shallow bowl and roll chicken in it.
Dip the chicken breast pieces in beaten eggs.
Heat some oil to cover the bottom of a non-stick skillet on medium heat.
Place coated chicken pieces into the skillet and heat until brown.
Mix together the pineapple juice, soy sauce, vinegar, sugar, ketchup and salt in a medium size mixing bowl. Pour on browned chicken pieces.
Cook chicken and the sauce over low heat for about 25 minutes, stirring often, until sauce thickens.
Serve with rice and broccoli.
3 chicken breasts
1 teaspoon of soy sauce
2 eggs
3 tablespoons of ketchup
¼ cup pineapple juice
½ teaspoon salt
¾ cup sugar
⅓ cup cornstarch
⅓ cup vinegar
INSTRUCTIONS :
Cut chicken breasts into bite size pieces.
Beat the 2 eggs in a shallow bowl and set aside.
Cast cornstarch into a shallow bowl and roll chicken in it.
Dip the chicken breast pieces in beaten eggs.
Heat some oil to cover the bottom of a non-stick skillet on medium heat.
Place coated chicken pieces into the skillet and heat until brown.
Mix together the pineapple juice, soy sauce, vinegar, sugar, ketchup and salt in a medium size mixing bowl. Pour on browned chicken pieces.
Cook chicken and the sauce over low heat for about 25 minutes, stirring often, until sauce thickens.
Serve with rice and broccoli.
