Sweet and Sour Chicken

In small saucepan, combine sauce ingredients. On low heat, simmer until thickened, whisking frequently. Cover and remove from heat.

In large resealable bag, combine chicken and cornstarch. Shake until coated. Heat 2 tablespoons vegetable oil in large skillet over medium high heat. Add chicken, shaking any excess cornstarch off the chicken. Cook until nicely browned on all sides and cooked through, about 5 minutes. Reduce heat if needed so chicken does not over-brown or stick to the pan. Remove chicken to plate.

Add remaining 1 tablespoon of oil to skillet over medium high heat. Add onion and cook for 1–2 minutes. Add peppers to skillet and cook for additional 3–4 minutes, stirring frequently. Reduce heat to low, add chicken back to pan with peppers and onions and cook for 1 minute. Add sauce to skillet, pineapple, red pepper and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles.