Sweet and Sour Chicken

From 52 Weeks of Proven Recipes for Picky Kids by Jill McKenzie p. 76
Serves 6

2 TBS olive oil
1 pound chicken, semi-frozen and cut into cubes
1/2 teas salt
4 TBS soy sauce, divided
1/3 cup sugar
1 14-ounce can chicken broth
4 TBS cornstarch
4 TBS red wine vinegar or cider vinegar
1/3 cup pineapple juice
1/2 cup ketchup
2/3 cup pineapple tidbits
1/2 cup grated carrots
4 to 6 cups cooked rice

1. Heat oil in a large skillet over medium heat. Add chicken cubes, salt, and 2 TBS soy sauce. Saute until chicken is tender and browned.
2. In a large saucepan, blend sugar, chicken broth, cornstarch, vinegar, pineapple juice, ketchup, and remaining soy sauce until smooth. Slowly stir in meat, including the juices that form at the bottom of the skillet. Add pineapple tidbits and grated carrot. Stir and simmer for 5 minutes.
3. Serve over hot rice.