Sweet and Sour Chicken

1 bottle Soy Vay Hoisin Garlic Asian Glaze and Marinade
4 boneless skinless chicken breasts, cut into bite sized pieces
1/2 cup corn starch
1/2 cup peanut oil

Sweet and Sour Sauce:

1 20 ounce can pineapple chunks
1/2 cup catsup
1/4 cup naturally milled sugar
1/4 cup rice vinegar
dash of fresh grated ginger
1 teaspoon soy sauce
1/2 green pepper cut into chunks
2 teaspoons corn starch

Marinate chicken pieces in Soy Vay Hoisin Garlic Asian Glaze and Marinade for at least 30 minutes.

Take out and drop into 1/2 cup of corn starch coating each piece, heat oil and fry until golden, about 8 minutes. Drain on Paper towel.

Drain pineapple and save juice.

Combine pineapple juice, catsup, sugar, rice vinegar, ginger, soy sauce, and pepper chunks in a saucepan and bring just to a boil, dissolving sugar and slightly cooking the pepper.

Combine 2 teaspoons cornstarch with a little water and pour into the sauce mixture, bring to a boil to thicken.

Combine pineapple chunks and chicken pieces and pour sauce over both.

Serve over steamed or fried rice.

Click here for fried rice recipe

Please visit soyvay.com for more recipes and to purchase your Soy Vay products called for in this recipe.