Ingredients
- 3-4 boneless, skinless chicken breasts
- Pepper to taste
- 1 1/2 cup cornstarch
- 3 eggs, beaten
- 1/4 cup canola oil
- 1 cup granulated sugar
- 4 tablespoons no salt ketchup
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 tablespoon low sodium soy sauce
- 1/8 teaspoon garlic powder
- 1 20 ounce can pineapple chunks, drained
- 1 green bell pepper, chopped into large pieces
- 1 red bell pepper, chopped into large pieces
- 1 c. broccoli florets
- 1 Tablespoon Cornstarch
Directions
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
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.
In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, 1 T cornstarch and garlic powder. Add the drained pineapple, peppers and broccoli. Pour over chicken and bake for 1 hour.
Stir every 15 minutes so that it coats the chicken in the sauce.
