2 lbs.boneless, skinless chicken breasts cut into chunks.
sea salt and pepper (to taste)
1/2 cupcornstarch
2largeeggs (beaten)
1/4cupolive oil
For the Sauce:
1/2cupbrown sugar
1/2cupapple cider vinegar
1/4cupketchup
1/4cupsoy sauce
1/4 cupwater
1 teaspoonminced garlic
Instructions
In a large bowl, whisk together the sauce ingredients. In a separate bowl, season the chicken with salt and pepper then stir in cornstarch and eggs.
Heat olive oil in a large skillet and cook the chicken until light golden brown (about 4-5 minutes). Transfer chicken to crockpot and cover with the sweet and sour sauce.
Stir to evenly coat the chicken, then let it cook on high for 3 hours (or low for 6 hours). Serve over your favorite brown rice or noodles.