Baked Sweet and Sour Chicken **Cook Time**
Grease a 9x13 baking dish. Set up a coating station for the chicken with 3 bowls. In the first bowl add ½ C. Flour, 2nd bowl whisk in 2 eggs, in the 3rd bowl add the cornstarch seasoning mix in the container. Dredge chicken pieces in each bowl in that order. You can dice your chicken if you would like smaller, bite size pieces. Add a thin layer of oil to a skillet on medium high heat. Fry the chicken pieces for 1-2 minutes per side, until browned but not cooked through. Remove and place in the baking dish. In a large bowl toss all the veggies, the pineapple, with juice, and the sauce together. Stir well. Pour over the chicken in the baking dish. Bake at 350, uncovered, for 45-50 minutes and the sauce is thickened. Stirring occasionally. Serve over steamed rice.