Sweet and Sour chicken

1 pound boneless, skinless chicken breast cut into 1" cubes

1/2 Tsp salt

1/4 Tsp pepper

1/4 Tsp garlic salt

3/4 cup corn starch

2 eggs, beaten

5 scallions, chopped

1 pineapple, cored and chopped

2 lbs of small sweet peppers (red, orange, yellow) sliced

Sauce:

1/2 cup extra virgin olive oil

1 cup sugar

1/2 cup brown sugar

1/3 cup ketchup

1 Tsp garlic salt

1/2 cup rice wine vinegar

1 Tbsp soy sauce

1 Tbsp corn starch and 2 Tbsp water, mixed together for a slurry 

Preheat oven 325*, line baking sheet with tinfoil and spray with nonstick spray

In a ziploc bag add salt, pepper, garlic salt, corn starch and cubed chicken.  Mix to coat.

Heat pan over medium heat drizzled with oil.

Remove coated chicken from the bag, dip each piece into the beaten eggs, and then into the heated pan.

Cook on each side 2-3 minutes to brown/crust

Remove to chicken from pan and place on prepped baking sheet with the peppers

Bake for 20 minutes, remove from oven, turn and add pineapples and green onions

Bake for another 20 minutes

In a sauce pan over medium heat prepare the sauce, adding the slurry to thicken. 

Remove chicken and vegetables from the oven, pour sauce over, and serve with rice.