Loved this one. Makes a lot of sauce. Serve with steamed rice.
6 chicken breasts, boneless, skinless, cubed
2 cloves garlic, minced
1 cup carrots, sliced
3 tablespoons cornstarch
1/4 cup cider vinegar
1/2 cup ketchup
2 cups chicken broth
1 cup brown sugar
1/4 cup red and yellow bell pepper, diced
1 8 oz. can pineapple, chunks drained with juice reserved
In large skillet, heat 2 tbsp. oil over medium high heat. Add garlic and chicken pieces and cook about 5 minutes until browned. Add in carrots and cook for 2 more minutes. In a separate bowl, combine cornstarch, cider vinegar, ketchup, chicken broth, brown sugar and reserved pineapple juice. Pour sauce mixture over chicken and bring to a simmer. Add in peppers and pineapple, return to a simmer and cook for 20 minutes longer, stirring to blend well.