2 Lb. chicken breasts (cut into 1" pieces)
1 c. flour
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil
1/2 c. sugar
1/2 c. "lite" soy sauce
1/2 c. unsweetened pineapple juice
1/2 c. white distilled vinegar
3 cloves garlic, crushed
2 tsp. fresh ginger, finely grated
1/4 tsp. cayenne pepper
1/4 c. cornstarch, mixed with 1/4 c. water
4 green onions, sliced
Combine flour, salt, and pepper in a baggie. Add chicken. Shake to coat with flour mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side – not completely done. Set aside.
In the Crock Pot, whisk sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne until well combined.
Add chicken to crock pot and cook on low for 3-4 hours. If you would like your sauce thicker add water/cornstarch mixture about 30 minutes before serving. Stir it in SLOWLY, folding it into the chicken. You won't want your breading to be scraped off of your chicken pieces so be gentle!
Garnish with green onion and serve with brown rice.