The Best Sweet and Sour Chicken Ever

Serves 4-6

3 lbs. chicken breast cut into one in cubes

Canola oil

6 T. white rice flour

1 t. each salt and pepper

Dash or two of cayenne pepper

1/2 coarsely chopped onion

1 coarsely chopped green bell pepper

1 coarsely chopped red bell pepper

3 stalks of celery sliced 1/2 inch thick

1 can (8 oz) sliced water chestnuts

15 oz can of apricots (do not drain)

20 oz can of chunk pineapple (reserve juice)

1/2 cup ketchup

2 T. lemon juice

1 T. vinegar

3/4 cup packed brown sugar
Jasmine or white rice
Toasted sesame seeds

In a large Ziploc bag mix flour, salt and pepper, cayenne pepper.  Place cubed chicken in bag, seal and toss chicken until covered in rice flour mixture.  In a large non-stick saute pan, heat a few tablespoons of Canola oil and saute chicken, until golden and cooked through.  Add onion, bell peppers, celery and water chestnuts, saute until crisp-tender.  In a small bowl, use immersion blender (I like to use a large liquids measuring cup to puree apricots, then add all other ingredients for the sauce when done) Puree apricots with most of the juice from the can.  Add ketchup, lemon juice, vinegar, and brown sugar, mix well and pour over meat and vegetables.  Continue to cook and stir occasionally while the sauce simmers over medium heat until it thickens, add pineapple.  Serve over white or Jasmine rice (I prefer Jasmine for dishes like this, it’s sweet fragrance and fluffy texture suit any stir fry dish well.) For garnish, sprinkle toasted sesame seeds over the top.

Enjoy!