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Sweet and sour chicken

• 3 tablespoons Cristal de Caña sugar
• 500g chicken breasts, cut into pieces
• 1 red bell pepper, cut into pieces
• 1 green bell pepper, cut into pieces
• 1 onion, cut into pieces
• 1 carrot, thinly sliced
• 1 can pineapple in syrup, cut into chunks (save the syrup)
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh grated ginger
• 2 tablespoons cornstarch
• Salt and pepper to taste
• Vegetable oil for frying

1. In a small bowl, mix the soy sauce, rice vinegar, sugar, ketchup, minced garlic, grated ginger, and 2 tablespoons of the pineapple syrup. Set this mixture aside.
2. In another bowl, season the chicken pieces with salt and pepper to taste. Sprinkle the cornstarch over the chicken and mix well to coat evenly.
3. Heat a large skillet or wok over medium-high heat with a bit of vegetable oil.
4. Add the chicken and cook until golden brown and completely cooked through. Remove the chicken from the skillet and set aside.
5. In the same skillet, add a bit more oil if needed and sauté the bell peppers, onion, and carrot until tender but still crispy.
6. Add the pineapple chunks and the cooked chicken back in the skillet.
7. Pour the sauce mixture over the chicken and vegetables in the skillet.
8. Cook everything together for a few minutes until the sauce thickens and covers all the ingredients well.
9. Serve the hot sweet and sour chicken over cooked white rice or Chinese noodles and enjoy this delicious savory dish with a touch of Cristal de Caña.