Sweet and Sour Chicken

Ingredients:

•	1 (14.5 oz.) can diced tomatoes
•	1/2 cup Smucker's® Red Plum Jam
•	1/4 cup cider vinegar
•	1 tablespoon sugar
•	1 tablespoon cornstarch
•	1 tablespoon soy sauce
•	1 teaspoon instant chicken bouillon granules
•
BATTER
•	1/2 cup water
•	1/3 cup Pillsbury BEST® All Purpose Flour
•	1/3 cup cornstarch
•	1 teaspoon salt
•	1/8 teaspoon garlic powder
•	1/8 teaspoon pepper
•
•	2 boneless, skinless chicken breasts, cut into 1 to 1 1/2 inch pieces
•	Crisco® Pure Vegetable Oil, for frying
•	1 large green pepper, seeded and cut into 1-inch pieces
•	1/2 cup chopped onion
•	1 (8 oz.) can pineapple chunks, drained
•	Hot cooked rice

Directions:

1	DRAIN tomatoes, reserving 1/4 cup juice. Set drained tomatoes aside. Blend reserved juice, plum jam, vinegar, sugar, 1 tablespoon cornstarch, soy sauce and bouillon granules in small bowl.
2	BLEND water, flour, 1/3 cup cornstarch, salt, garlic powder and pepper in medium bowl. Add chicken. Stir to coat.
3	HEAT 2 to 3 inches oil in large saucepan to 350ºF. Remove several pieces chicken from batter with slotted spoon. Add to oil. Fry 3 to 4 minutes, or until light golden brown. Drain on paper towels. Repeat with remaining chicken.
4	RESERVE 2 tablespoons oil in saucepan. Discard remaining oil. Add green pepper and onion to saucepan. Stir-fry over medium-high heat about 3 minutes or until tender. Stir in tomato juice mixture. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly.
5	STIR in pineapple chunks, cooked chicken and reserved drained tomatoes. Cook an additional 1 to 2 minutes. Serve with rice.