Sweet-and-Sour Chicken

2 tablespoons soy sauce

2 cloves garlic, minced

1 (1-inch) piece of ginger, peeled and minced

1–2 tablespoons prepared chili sauce

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

1 tablespoon vegetable oil

1 small onion, thinly sliced

1 green and 1 red bell pepper, seeded and cut into 1-inch pieces

8 ounces canned pineapple pieces, drained

4–6 tablespoons prepared Plum Sauce (see recipe on page 25)

Jasmine rice, cooked according to package directions

1. In a small bowl, combine the soy sauce, garlic, ginger, and chili sauce. Add the chicken pieces, stirring to coat. Set aside to marinate for at least 20 minutes.
2. Heat the oil in a wok or large skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes.
3. Add the chicken mixture and continue to cook for another 3 to 5 minutes.
4. Add the bell peppers, the pineapple, and plum sauce. Cook for an additional 5 minutes or until the chicken is cooked through.
5. Serve over lots of fluffy Jasmine rice.