Easy one skillet Sweet & Sour Chicken

A couple years ago, I made up a nearly homemade Sweet & Sour Chicken recipe and it's been my go-to many, many times since then.

But one day recently I was feeling lazier than normal, and the thought of battering and frying and cleaning up a bunch of different pans didn't sound very appealing, but Sweet & Sour Chicken DID sound good, so I simplified my easy recipe even more.

And the verdict?  It was pretty darn good.

Lazy ideas for the win!

1 lb. of chicken, cut into 1 inch cubes
1/3 cup cornstarch
Oil for frying
1 jar of your favorite Sweet & Sour sauce (I like Kikkoman)
1 small can pineapple chunks.  Don't drain.
1 onion, chopped into large pieces
1 green pepper, chopped into large pieces

Put the chicken cubes and cornstarch in a gallon ziplock bag and shake until all the chicken is coated.  Allow the chicken to sit for 5-10 minutes.  Meanwhile heat the oil on medium heat in a large skillet or wok, then cook the chicken until it is cooked through and juices run clear - about 6-8 minutes.  Now move the chicken to one side and sauté the onion and pepper for a few minutes, until they begin to soften.

Next add the Sweet & Sour sauce and pineapple with juice, stir, and cook for an additional five minutes, or until the sauce is heated through.

Serve over white rice.

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