Sweet and Sour Pineapple Chicken

Sweet and Sour Pineapple Chicken Tim Steele
prep time: 00:15 cook time: 00:20 serves: 3 - 4 cost: $4.50
	Tim got this recipe from his mother and gave it to Teresa and Genevieve. It was their first experience using a wok. We imagine them with the window open, letting the smoke out, in January, in Boston.
rice 1 3/4 lb boneless chicken breasts 1 clove minced garlic 1 medium onion 1 green pepper sauce: 4 t cornstarch 1/4 c sugar 1/4 c wine vinegar 2 T coriander powder 1 T soy sauce 1 T dry sherry 2 t ginger 1/4 t salt 1/4 t crushed red pepper 1/4 c chicken broth 2 T oil 3 c chunk pineapple	Start to cook rice. Cut chicken into 1/2" x 2" strips. Thinly slice vegetables. Combine ingredients for sweet and sour sauce. Place wok over high heat. Add 1 T oil. When oil is hot, add chicken and garlic and stir fry about 4 minutes until chicken is opaque. Remove from wok and set aside. Add 1 T oil to wok. When oil is hot, add onion and pepper. Stir fry 1 minute. Return chicken to wok. Add sauce and pineapple. Cook until liquid boils and thickens.