Sweet and Sour Chicken

Alright, I came up with this after reading many sweet and sour recipes and trying it a couple of different ways. I hope the instructions make sense. Call me if they don't. Eli, you'll need to double this atleast. Just Uncle John, Toccoa, and myself can eat most of this with some leftover, so I guess depending on how much you think the little ones (and your dad) will eat, you could decide if doubling or tripling it would work best for you. I started doubling the recipe just to get more sauce, because that's the part Uncle John likes the best. Anyway, let me know how you like it! :)


4 Tbsp soy sauce
1/4 tsp pepper
1/2 tsp garlic powder
3-4 Tbsp canola oil
1/2 c brown sugar
1/4 c vinegar
1 c pineapple juice (reserved from 15 oz can of pineapple)
1 Tbsp worcestershire sauce
1/4 c cornstarch
1 lb boneless skinless chicken (breast or thigh), sliced thin or cut into small pieces
1 15 oz can pineapple chunks in juice
1/4 c catsup
2 carrots, thinly sliced
1 bell pepper, thinly sliced
(thinly sliced celery or mushrooms are optional add-ins)
white or jasmine rice

Put rice onto cook so that it will be ready when the chicken is. (I use 2 cups rice to 4 cups water. Cook on medium heat.)
In a large skillet, combine soy sauce, pepper, garlic powder, and canola oil. Warm on medium heat, then add the chicken. While chicken is cooking combine brown sugar, vinegar, reserved pineapple juice, worcestershire sauce, cornstarch, and catsup in a medium mixing bowl. Whisk together and set aside. Remove cooked chicken from the skillet leaving the cooking liquid behind. Set aside. Add catsup mixture to skillet and bring just to a boil. Add vegetables and chicken. Cook until vegetables are warmed through. Serve over rice.