Chinese fried chicken or sweet and sour chicken

Sweet and Sour Chicken recipe

2 pounds boneless chicken breasts,
cut into 1/2-inch cubes

3 tablespoons sherry

4 teaspoons soy sauce, divided

1/2 teaspoon ground ginger

1 medium green bell pepper

1 medium red bell pepper

2 tablespoons cider vinegar

2 tablespoons water

1 tablespoon cornstarch

1 (20 ounce) can pineapple chunks in heavy syrup

1 tablespoon slivered fresh ginger

In a large, shallow, microwave-safe dish, toss chicken with sherry, 2 teaspoons soy sauce and ground ginger. Remove and discard stem, rib and seeds from peppers; cut into strips. Cut strips in half crosswise; set aside. In a large glass bowl, combine vinegar, water, cornstarch and 2 teaspoons soy sauce; mix well. Stir in pineapple chunks and their syrup and the pepper strips. Microwave on HIGH, stirring once, 3 minutes or until sauce is thickened and clear; set aside.

Cover chicken with wax paper; microwave on HIGH 6 minutes, stirring after 3 minutes. With a slotted spoon, add chicken and slivered ginger to pineapple mixture. Stir; then spoon mixture onto serving platter. Serve with cooked rice. Garnish with scallion flowers, if desired.

Serves 6.