Sweet n Sour Chicken

Who needs take out when you can make this meal?!  That was exactly what I asked Brian when I set this new recipe in front of him.  I made this last week for the first time and it turned out really well. There are a lot of ingredients so it was a little overwhelming making it the first time - I was nervous about omitting an ingredient (which I have been guilty of in the past).  This was a great meal and it definitely satisfied my craving for take out Chinese and sweet and sour!  Enjoy!

Here's the recipe (a modified Rachael Ray one)
Serves 4

Ingredients:

1 cup of brown rice (or white)
2 scallions, finely chopped

2 T vegetable oil
4 chicken breasts, diced
2 cloves of garlic, finely chopped
1 inch ginger, peeled and grated
2 green bell peppers, seeded and diced
1 L onion, diced
1 can pineapple chunks, reserve the juice
pepper

Sauce:
1 T hot sauce (I use Frank's Red Hot sauce)
Juice of 1 lime
3 T honey
3 T soy sauce
3 T red vinegar
1 can (8 oz) tomato sauce
1 T cornstarch

Method:

Prepare rice according to package directions.  Once cooked, stir in scallions.

While rice is cooking, place a large skillet over High heat.  Add oil to pan.  While oil is heating up, combine hot sauce, lime juice, honey, soy sauce, tomato sauce and cornstarch in a small bowl, stirring to dissolve the cornstarch.  Set aside.

When skillet is hot, add chicken and cook until browned.  Add garlic, ginger, peppers and onions.  Stir fry the meat and veggies for 2 minutes more.  Add pineapple and some juice (I did this to help prevent everything from burning).  Add in tomato sauce.  Stir everything together.  Bring to a boil and cook for 1 minute more to thicken sauce.

Season everything with pepper and serve chicken over the scallion rice.