Sweet & Sour Chicken

I tried to call Mark before going to the store, but he left his cell in the truck. I had an idea

that he did not like sweet & sour, but thought, "well, I can't reach him, sooo...".

However, I did not make this like a typical Sweet & Sour dish with breaded meat

and lots of sauce, and Mark liked it, so I will keep it in mind for future meals.

First, I cubed some chicken breast and marinated it in Soy Sauce, Rice Vinegar,

Lime juice and Zest, Basil, Chile Paste and Ginger.

Second, I rough cut all my Peppers, Onion and Pineapple. I used one each of red, yellow

and green pepper.

Third,  I made my sweet and sour sauce with Soy sauce, Honey, Rice Wine Vinegar and

a touch of Tomato Paste.

Fourth, I made my Jasmine Rice. I sauted some Green Onion, Red Pepper, Carrots and Garlic

in a little Olive Oil. Toasted off my rice for a minute, then added Veggie Broth. Brought it to a boil, then covered to simmer till done.

Fifth, I fired up my substitue wok. I don't have a wok, so I used a large saute pan.

I added Olive Oil and browned my chicken quickly, on high heat; being careful just

to brown it, not cook it all the way through. Added the Peppers and cooked them

till they started to get soft. Added the Onion and cooked till just softening. Then

added the Pineapple and Sauce. Cooked till just warmed through.

Since Mark expressed his opinion that normal swwet & sour is drowned in sauce, I

used very little, just enough to coat the meat and veggies (and pineapple).

I served that over our lovely, fragrant Jasmine Rice. It was very yummy and not much

was left for lunch. I guess Mark is fine with my version of this chinese carryout staple.

I hope you all will enjoy it, too