Sweet & Sour Chicken

2 Chicken Breasts, cubed 
 
marinate for 20 minutes:
2 TBS cornstarch
2 TBS soy sauce
2 TBS Rice Wine

bring to room temp before cooking

onion med-pieces
green pepper med-pieces
garlic minced

Pineapple (optional)

Sauce:
1/3 cup ketchup
1/3 cup sugar

Heat wok on high with oil. Cook chicken, set aside. Don't be afraid to have a little brown/black on the chicken from the heat, same with the veggies. Cook them really hot, they taste better. Add oil, cook vegetables, salt generously, keep green pepper slightly firm. The salt helps the sauce taste more sweet. Remove veggies. Turn down heat to Med-high, Heat oil. Have sauce on hand, add garlic to pan, cook quickly until fragrant. Add sauce and quickly mix, let thicken without burning, remove from heat (If adding pineapple, add to pam after sauce is added and let sauce cook for longer to reduce down and to thicken). Add vegetables and chicken and toss in sauce. Serve over rice or noodles.