This is one of my families favorite dishes. We all enjoy Chinese food, but don't enjoy some of the side affects of MSG-a common seasoning in Chinese dishes. This recipe doesn't call for it and it's excellent and simple to make.
4 Boneless Skinless Chicken Breasts
1 Green Pepper
1 Medium Onion
12 or 15 Baby Carrots
1/2 Cup of Ketchup
1/4 Cup Apple Cider Vinegar
2/3 Cup Sugar
3/4 Cup Water
1 Tablespoon Cornstarch
Cut the chicken breasts into bite size chunks. Fry in large frying pan in a little butter or olive oil until tender. (approximately 20 minutes) Meanwhile chop the veggies in bite size chunks and make the sweet and sour sauce. To make sauce mix ketchup, vinegar, and sugar in a small saucepan and bring to a boil. Add cornstarch to the 3/4 cup of water and add to boiling ketchup mixture. Bring back to a boil and cook till thick. When the chicken is tender add the chopped veggies to the pan and cover. Steam until veggies are crisp tender--about 5 minutes. Serve chicken veggie mixture over steamed rice and drizzle the sweet and sour sauce over the top. Delicious!!
