Adapted from Grace Young’s Sweet and Sour Chicken recipe found in her The Breath of a Wok.

1 lbs skinless, boneless chicken breast, cut into cubes

2-3 garlic cloves, sliced

2 tsp soy sauce

1 tsp Chinese cooking wine

1 1/2 tsp cornstarch

1/2 tsp sugar

1/4 tsp salt

8 shakes of ground white pepper

1 tbsp plus 1 tsp canola oil

1 or 2 green onions, cut into 2″ pieces

5 or 6 pineapple slices, cut into small sections

sauce

2/3 C chicken broth

2 tsp dark soy sauce

2 tsp sesame oil

2 tbsp rice vinegar

2 tbsp ketchup

1 tbsp sugar

2 tsp soy sauce

1 1/2 tsp corn starch

1/4 tsp salt

I prefer the more traditional sweet and sour pork dish found in restaurants or the one found in my Aunt#3’s cookbook but this one requires much less work, is something you can do quickly for dinner and is still pretty tasty.

In small bowl, combine sauce ingredients and set aside. Cut chicken into cubes and place in bowl.

Add marinade items to cubed chicken and mix. Set aside.

Heat wok over high heat. Add 1 tbsp oil.

Spread chicken out in wok and let cook for a minute. Stir-fry until almost cooked through. Set aside.

Swirl in 2 tsp oil  and add green onion. Stir- fry briefly.

Stir sauce and swirl into the wok.

Add Chicken to wok.

Stir-fry another minute or two and ensure chicken coated nicely.

Add pinapple to wok and incorporate.

Scoop to plate and serve immediately!