#3918 - Spicy Chicken Bites

(by Shirley McNevich)

2 tsp. canola oil + 1 cup canola oil
3-4 garlic cloves (chopped)
3 TBSP chopped green onions
1 cup pineapple juice
2 TBSP chili sauce
2 TBSP white vinegar
4 TBSP white sugar
1 tsp. soy sauce
2 TBSP water
1/2 tsp. cornstarch + 1/3 cup cornstarch
2 boneless/skinless chicken breasts (cut into bite sized pieces)

Cover two dinner plates with paper towels--set aside. Salt/pepper both chicken breasts, then cut them into bite sized pieces. In a bowl add the chicken pieces and the 1/3 cup cornstarch--toss to coat. In a saucepan over medium heat add 2 tsp. canola oil. When the oil is hot add the chopped garlic and the chopped green onions--cook/stir for 30 seconds. Add the pineapple juice, chili sauce, white vinegar, white sugar and soy sauce--cook/stir for 1 minute. Dissolve the 1/2 tsp. cornstarch in the 2 TBSP water, then add it to the saucepan--stir. Keep stirring and bring mixture to a boil. Once boiling, turn heat back to simmer and simmer until mixture is thickened (like syrup). While the sauce is thickening in a skillet over medium heat add the 1 cup canola oil. When the oil is hot add the dusted chicken pieces--cook/stir on all sides until chicken is browned on the outside and no longer pink inside. Drain the chicken on the paper towel covered plates. In a bowl add the drained chicken pieces, and drizzle the sauce over the chicken--toss to coat. Serve the chicken with cooked rice.