I was reminded that I forgot to post the miracle chicken recipe, so here you go. I doubled it and had enough leftovers for Greg to take to work and a little left for lunch. A little chicken goes a long way! Again, I'd try it leaving out the sugar.
Sweet and Sour Chicken (Healthy Cooking Magazine formerly Light & Tasty)
prep:20 min. + marinating
cook: 15 min.
Yield: 4 servings
1 Tbsp plus 2 tsp reduced-sodium soy sauce, divided
1 Tbsp reduced-sodium chicken broth
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground ginger
1 pound boneless skinless chicken breat, cut into 1-inch cubes
1 can (20 oz) unsweetened pineapple chunks
2 Tbsp plus 1/3 cup cornstarch, divided
2 Tbsp sugar
1/4 cup cider vinegar
1/4 cup ketchup
1 Tbsp canola oil
2 cups hot cooked rice
In a large resealable plastic bag, combine 1 Tbsp soy sauce, broth, salt, garlic powder and ginger; add chicken. Seal bag and turn to coat; refirgerate for 30 minutes.
Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 Tbsp cornstarch, sugar and pineapple juice mixture until smooth; stir in the vinegar, ketchup and remaining soy sauce. Set aside.
Drain chicken and discard marinade. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet or wok stir-fry chicken in oil until no longer pink. Remove and keep warm.
Stir pineapple juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice.