Easy Sweet & Sour Chicken

Pour one can of pineapple chunks (including juice) into medium-size pot. Drain juice from the other can into the pot as well, squeezing out all the juice from the fruit (save fruit for other dishes or discard). Add vinegar, sugar, fish sauce , cayenne, lemon or lime juice and ketchup. Bring to a boil, then reduce heat to medium to get a nice strong simmer. Simmer 12-15 minutes, uncovered, or until sauce reduces by one-third. Remove from heat and set aside.

Place a large frying pan or wok over medium-high heat. Drizzle in the oil and add garlic and onion. Stir-fry 30 seconds, then add carrot and celery. Stir-fry 1 minute, then add chicken and soy sauce. Stir-fry 1 minute, then add red pepper and bamboo shoots (if using), plus 3-4 Tbsp. of the sweet & sour sauce. Stir-fry until chicken appears opaque on the outside.

Add remaining sauce. Stir and bring to a gentle boil for 1 minute, then reduce heat to medium-low. Simmer 2-3 more minutes, or until chicken is opaque inside. Meanwhile, in a cup, stir cornstarch into water with a fork until dissolved. Add this to the stir-fry, stirring slowly. When sauce has thickened enough for your liking (about 1 minute), remove from heat.

Do a taste-test, looking for a balance of sweet and sour, plus a hint of spicy and salty flavors. If too sour, add more sugar; if too sweet or too salty, add more lemon/lime juice. More cayenne can be added for more spice. If you'd like a deeper color, add a few drops red food coloring (optional). Serve with Thai jasmine rice and enjoy!

Other Vegetables You Can Add: green pepper, mushrooms, Chinese cabbage or regular cabbage, baby corn.