Sweet and Sour Glazed Chicken

From our Comfort Classic Cookbook
The Sweet -And-Sour Glazed-Chicken (Thank you Diane G. from Mt.Airy, Wednesday for copying this recipe)

1 Pound skinless, boneless chicken breasts, cut into 1/2 inch cubes
4 teaspoons cornstarch4 teaspoons low-sodium soy-sauce
1/4 cup ketchup
3 Tablespoons honey
2 Tablespoons rice vinegar
2 teaspoons Asian (dark)sesame oil
1 green pepper, cut into 1/2 inch pieces
1 onion, chopped
1 (8oz.) can pineapple chunks in juice, drained and juice reserved.


1. Combine the chicken, 2 teaspoons of the cornstarch, and 2 teaspoons of the soy sauce in a medium bowl; toss to coat. Stir the ketchup, honey, vinegar, reserved pineapple juice, and remaining 2 teaspoons cornstarch and 2 teaspoons soy sauce together in another medium bowl until blended. 2. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken mixture and cook, stirring often, until the chicken is lightly browned, 4-5 minutes. Transfer to a plate. 3. Heat the remaining 1 teaspoon oil in the skillet; add the bell pepper and onion cook , stirring often, until the vegetables begin to soften, 2-3 minutes. Stir in the chicken and pineapple and cook 2 minutes longer. Stir in the ketchup mixture, and cook, stirring constantly, until the mixture comes to a boil and thickens, 1-2 minute. Per serving (1 cup): 294 Cal., 6g Fat, 1 g Sat. Fat, 0g Trans Fat, 70 mg Chol, 412 mg Sod., 33 g Carb, 2 g Fib. 27 g prot, 35 mg calc. POINTS value: 6.From: WW Comfort Classics 150 Favorite Home-Style Dishes Cookbook