This satisfies both your craving for asian food and for something tangy and spicy. This tastes great and is pretty easy to make. You can serve it with rice, on lettuce as a salad or even over asian noodles.

Ingredients

• 4 tsp canola oil with additional canola oil for frying chicken
• 3 large boneless/skinless chicken breasts, diced into 1″ cubes (veg/vegan use sliced firm marinated tofu).
• 5 – 6 green onions sliced crosswise. Use white part up to where the stem turns green.
• 12 oz pineapple juice
• 5 large cloves of garlic, minced
• 4 tablespoons of garlic chili sauce
• 5 tablespoons of white distilled vinegar
• 6 teaspoons of sugar
• 3 tsp of soy sauce
• 4 tablespoons of water
• 3 teaspoons of corn startch (mix with water)
• 1/2 cup of corn starch for coating chicken, don’t need for tofu.
• Additional oil for frying chicken or tofu.

Prep and measure all the ingredients out ahead of time. Start by frying the garlic and onion in the oil  on high heat till they soften then add pineapple juice, chili sauce, vinegar, sugar, and soy sauce. Cook till boiling, then add the cornstarch and water mixture and continue cooking till it turns clear after adding the cornstarch. Pour the sauce into a bowl and set aside. Now coat chicken cubes then fry them in canola oil on high heat until crispy on the outside (Veg/Vegan: Fry tofu till crispy). For a healthiest  chicken option skip cornstarch coating on chicken and just lightly fry. Spoon chicken or tofu over lettuce or rice and then spoon sauce over the top. Enjoy!