Chris Townsend

1 bottle Chef Shamy Cherry Lime Sweet & Sour Sauce

1 Small bottle Maraschino Cherries (optional)

3 chicken Breasts (Cubed - bite size)

1 onion (chopped in bite size pieces)

1 bell pepper(chopped in bite size pieces)

1 can chunk or tidbit size pineapple (drained)

1 cup flour

1/2 cup corn starch

1 egg

Peanut Oil (or Canola oil)

2 large skillets (or one can be a Wok)

 

• cover bottom of both skillets with 1/4 inch oil and set heat on warm

• briefly soak chicken in hot water  to bring to room temperature (drain and dry on paper towel)

•  immediately season chicken to taste with salt and pepper

• coat chicken in egg wash and then coat in corn starch/flour mixture

• turn skillets to high and place chicken pieces in oil (they should sizzle if oil is hot enough)

•  Turn chicken once during cooking to brown on both sides (may have to do chicken in 2 batches depending on skillet size)

•  drain oil off chicken

•  place onion and pepper pieces in other skillet to briefly saute.  Don't over cook.

•  add pineapple, cherries and Chef Shamy Sweet & Sour Sauce and stir

The combination of oil and sauce will create a glaze.  Toss in Chicken to coat.

Serve with sticky rice.  Yummy!