Name: Sweet and sour chicken
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lb Boneless skinless chicken breast; 1 can Pineapple chunks; 1 Red bell pepper; 1 Green bell pepper; 1 Yellow onion; 2 Eggs; 0.3 cups Ketchup; 0.3 cups Rice vinegar; 2 cloves Garlic; 2 cups Jasmine rice; 0.8 cups Cornstarch; 0.3 cups Sugar; 1 tbsp Soy sauce; 1 tsp Salt; 2 cups Vegetable oil

Sweet and sour chicken

Crisp chicken, peppers and pineapple in a bright red sauce. A kid favorite that grown-ups finish.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

1.5 lb Boneless skinless chicken breast
1 can Pineapple chunks(20 oz, in juice — keep the juice)
1 Red bell pepper
1 Green bell pepper
1 Yellow onion
2 Eggs
0.3 cups Ketchup
0.3 cups Rice vinegar(Asian aisle; or apple cider vinegar)
2 cloves Garlic
2 cups Jasmine rice
0.8 cups Cornstarch· most people have this
0.3 cups Sugar· most people have this
1 tbsp Soy sauce· most people have this
1 tsp Salt· most people have this
2 cups Vegetable oil(for shallow frying)· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 40 minutes

Start the rice.
Make the sauce: in a small pot, whisk the ketchup, rice vinegar, sugar, soy sauce, 1/2 cup of the pineapple juice and 1 tbsp cornstarch. Simmer over medium, stirring, for 2 minutes until it thickens. Take it off the heat.
Cut the chicken into 1-inch pieces and season with the salt. Beat the eggs in one bowl and put the rest of the cornstarch in another.
Heat about 1/2 inch of oil in a deep skillet over medium-high to 350F — a cube of bread should sizzle and brown in 30 seconds.
Dip the chicken in egg, then roll it in cornstarch. Fry in batches for 5 to 6 minutes, turning once, until golden and cooked through. Drain on paper towels.
Cut the peppers and onion into 1-inch squares. Pour off all but 1 tbsp oil and stir-fry them with the minced garlic over high heat for 3 minutes, so they are still crisp.
Add the pineapple chunks and the sauce, bring to a bubble, then toss in the chicken just before serving so it stays crisp. Serve over rice.

Amounts are on the list above — they change with the number of people; the steps do not.