Sweet and Sour Pineapple Chicken

1 lb chicken breast or pork, cut into bite-size pieces
1 small onion, cut in wedges
1 small green pepper or red pepper or a mixture of both, cut in 3/4-inch squares
3 tablespoons vegetable oil, divided
3 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon cornstarch
1 can (20 oz pineapple chunks in juice), reserve the juice
2 tablespoons ketchup
2 tablespoons packed brown sugar
1/2 cup water
1 small can water chesnuts, drained (opt) or 1/2 cup carrots, sliced
Salt and freshly black pepper to taste
Hot cooked rice.

Skin and bone chicken breasts, With sharp knife, cut chicken into 1-inch squares. Saute onion and green pepper in 2 tablespoons hot oil in large skillet, stirring until vegetables are crisp-tender; remove to dish and set aside.

In same skillet, heat remaining oil until hot. Add chicken pieces and stir fry over high heat until chicken cooks through and turns white, 5 to 7 minutes. If using carrots, cook them with the chicken.

Mix vinegar and cornstarch; combine with juice drained from pineapple, water, soy sauce, ketchup and brown sugar. Stir into chicken (and carrots) skillet. Cook stirring constantly, until sauce clears, boils and thickens. Return onions and green pepper to skillet. Add pineapple chunks and water chesnuts if using them. Cover and cook for a few more minutes, until heated through. 

Season with salt and black pepper to taste.

Serve over hot cooked rice.

Makes 6 servings