Super Easy Sweet-and-Sour Chicken

Photo: Jo Ann

Ingredients

Ingredients:

1 tablespoon soy sauce

1 clove garlic, minced

1/2 piece (1- inch) of ginger, peeled and minced

1 tablespoon prepared chili sauce

6 ounces boneless, skinless chicken breasts, cut into 1- inch cubes

1/2 tablespoon vegetable oil

1/2 small onion, thinly sliced

1/2 - green and 1/2 red bell pepper, seeded and cut into 1 inc

4 ounces canned pineapple pieces, drained

3 tablespoons prepare Plum Sauce (see recipe below

Jasmine rice, cooked according to package directions

Ingredients for Plum Sauce:

1 can (12- ounce) prune plums, drained

2 tablespoons brown sugar

4 tablespoons rice vinegar

1 slice ginger

1 clove garlic

1/2 cup canned juice from the drained plums

1/2 cup water

Preparation

Directions for Plum Sauce:

For best results, prepare the plum sauce several hours ahead of time to give the flavors a chance to blend.

Remove the plum pits. In a medium saucepan, bring all the ingredients to a boil. Simmer, covered, for about 2 hours, or until the plums are soft.

Remove the ginger and garlic. Process the sauce in a blender or food processor until smooth. Cool and chill in the refrigerator. Use within a few days.

Directions for Chicken:

In a small bowl, combine the soy sauce, garlic, ginger, and chili sauce. Add the chicken pieces, stirring to coat. Set aside to marinate for at least 20 minutes.

Heat the oil in a wok or large skillet over medium heat. Add the onion and saute until translucent, about 3 minutes.

Add the chicken mixture and continue to cook for another 3 to 5 minutes.

Add the bell peppers, the pineapple, and plum sauce. Cook for an additional 5 minutes or until the chicken is cooked through.

Serve over lots of fluffy Jasmine rice.