Sweet and Sour Chicken

 As I ramble through Pinterest, I find more and more every day that I want to try.  Luckily, I have a hungry husband to help me eat up my creations, and all of the leftovers!  Unfortunately, he'll start travelling soon and it'll be meals for one with more leftovers than I know what to do with.  Maybe I'll share with my employees to make things go more quickly.  Luckily, what I made for last night's dinner was so wonderful, there were barely any leftovers, and what is left will be gone within a lunch or two!  {Whew! Talk about rambling!}
 Just the same, I came across this recipe for Sweet and Sour Chicken...  Which happens to be the only dish I'll eat at a Chinese restaurant because I love the way the sauce makes my rice pink (sometimes hot pink), and the veggies.  The chicken is neither here nor there, but I LOVE SWEET AND SOUR!

Here's my recipe, which I tweaked from the other:
Ingredients:
LOTS of Veggies!  Such as...
10 oz of sugar snap peas
2 bell peppers
2 celery stalks
10 baby carrots
1 can water chestnuts
1 can pineapple chunks
and I was going to add Manderin Oranges, but changed my mind last minute.



Plus, two pounds of teriyaki chicken breast.  I get this pre-cooked from Fresh and Easy.  The original recipe calls for you to bread and fry, but I wanted less fat, so I chose this as an easy alternative.

The sauce was ridiculously simple, too - why have I not made this before?!?!
1 C sugar - could probably cut this back more
1/2 C ketchup
3/4 C cider vinegar
1 T Worcestershire sauce (or soy sauce)
2 T garlic powder - could probably cut this back to
1 1/2 T.

I mixed up the sauce, wok-ed/fried the veggies in about 1 T of olive oil, added the chicken and poured the sauce over the top.  I waited until everything was heated through and then served it up with Jasmine rice.  If it were up to me, I'd almost double the sauce, but I LOVE S&S, so that's a personal preference.  Thomas loved the meal, and the vinegar in the sauce helped to clear his cold-riddled head long enough to enjoy the meal.  Perfect all around.  Plus, it was so simple and took very little time.  Thomas thought I should have breaded the chicken, but when he tasted it, he said it played well, so no breading/frying for this girl!