2 boneless skinless chicken breasts
2 T. soy sauce
2 T. rice vinegar
3 T. vegetable oil
1 T. ground ginger
1 medium red onion, cut into thin strips
1 can pineapple chunks (save the juice!)
3 green onion, chopped
1 green pepper, chopped into big chunks
3 cloves minced garlic
Sweet and Sour Stir Fry Sauce
5 T. red wine vinegar
5 T. sugar
3 T. tomato sauce
3 T. pineapple juice reserved from can
½ tsp. salt
Combine sweet and sour sauce ingredients in a bowl and set aside.
Cut the chicken into chunks. Place in a large Ziploc bag and toss with the soy sauce and vinegar. Let it marinate for at least 15 minutes, but the longer it marinates the better it will taste.
Cook the chicken in vegetable oil in a pan on the stove for 3 minutes. Set aside in a separate bowl the chicken and all the liquid.
In the same pan cook in vegetable oil the onions, green pepper, and when they’re done add the drained pineapple and cook for 1 minute longer. Add the garlic and ginger; cook everything together. Return the cooked chicken and liquid to the pan. Stir in the sweet and sour sauce and stir fry together for 2 minutes. Serve piping hot over white rice.