4 large chicken breasts
1 cup cornstarch
Salt and pepper, to taste
1 sweet yellow pepper
1 sweet red pepper
Apple cider vinegar
Wash your chicken breasts and lay on cutting board. Cut raw chicken breasts into one-inch squares. Throw in a large gallon-sized Ziploc baggie with 1 cup of cornstarch, and shake it, shake it, shake it all up. Whisk 4 eggs (you may need more later) with salt and pepper. One by one, dip cornstarch-dredged chicken into the eggs. Place on plate or tray.
Heat olive oil over medium heat in a large saucepan (a saucepan with higher sides to avoid splatter is ideal). Sauté chicken until slightly browned (about 1 minute per side). Transfer to large baking dish. Toss chicken with chopped red and yellow pepper.
Whisk ketchup, apple cider vinegar, soy sauce and garlic powder together and pour over chicken and peppers in the baking dish. Toss to coat.
Cook for 80 minutes, turning chicken every 20 minutes to keep the sauce coating even. Serve over brown rice and thank me later for this better-than-delivery Chinese food favorite.