Sweet & Sour Baked Chicken

I used to prepare this dish regularly. Because the chicken is not fried, it lacks the breading usually associated with sweet & sour chicken. But it tastes pretty good for a low fat version.

SWEET & SOUR BAKED CHICKEN

1 T peanut oil
2 gloves garlic, minced
½ med onion, coarsely chopped
½ green bell pepper
½ red pell pepper
½ cup thinly sliced carrots
¾ cup ketchup
1 cup pineapple juice
2 T vinegar
¼ cup firmly packed brown sugar
1 T soy sauce
½ t salt
¼ t pepper
Dash ground ginger
1 cup pineapple chunks, drained
1½ lbs boneless, skinless chicken breasts, cut into bite size pieces

Preheat oven to 400 degrees. In medium skillet, heat peanut oil, add onion, garlic, bell peppers and carrots and cook 5-7 minutes, stirring frequently.
Remove vegetables from pan. Stir in ketchup, pineapple juice, vinegar, sugar, soy sauce, salt, pepper and ginger: cook, stirring constantly until mixture boils. Add pineapple chunks.
Arrange chicken in a single layer in a 9x13 inch pan. And vegetables and pour sauce over all. Bake covered 45 minutes. Uncover and bake 20 minutes longer. Serve over steamed rice. Serves 4-6