Sauce

• In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.Chicken
• Cut chicken into cubes. In a gallon ziploc bag toss chicken with the flour, ginger, and garlic.
• Heat 4 tbsp of olive oil in a large skillet. Add floured chicken cubes in small batches. Making sure all sides are browned. Then place the browned chicken in a 13x9 pan. Continue until all the chicken is browned.
• Take 1/2 cup of the finished sweet and sour sauce and drizzle it over the chicken. Place in a 400 degree oven for about 20 minutes.
• While the chicken is in the oven prepare the rice.
• When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.Gluten Free
• Use a gluten free flour mix