Crispy Chicken Sweet & Sour Stir Fry

Ingredients for Chicken:
1 and 1/2 lbs. boneless, skinless chicken cut into 1 inch pieces
2 eggs, beaten
1/2 c. all purpose flour
1/2 c. cornstarch
sea salt and pepper, to taste
Mild EVOO for frying

Ingredients for Stir Fry:
2 Tbsp. Roasted Onion Olive Oil
1 c. chopped green bell pepper
1 c. chopped sliced red bell pepper
1/2 c. chopped celery or chinese broccoli
1 clove garlic, minced
2 Tbsp. low sodium soy sauce
2 Tbsp. Pineapple White Balsamic
1 Tbsp. cornstarch
1 (8 ounce) can pineapple chunks
1/2 tsp. ground ginger

To cook chicken, toss meat with flour, cornstarch, salt and pepper, pressing into every area until well coated. Heat 3 inches of Mild EVOO to 350F and cook chicken pieces batches. Set aside. Remove oil from heat.

In large skillet or wok, bring Roasted Onion Olive Oil to temperature over medium-high heat . Add meat and stir-fry in hot oil until browned. Add carrots, bell peppers, and garlic; cook and stir for 1 to 2 minutes.

Mix soy sauce and cornstarch together in a small bowl until well combined; pour mixture into the wok or skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until vegetables are tender and sauce is thickened.

Add chicken to vegetables and sauce and mix well to coat. Serve immediately with rice or noodles.