Sweet and Sour Chicken

We're working on bettering our already good cooking, mostly by reducing the fried-ness in our favorite dishes. One of those is sweet and sour chicken, which, as you are probably aware, is usually deep-fried and crunchy and OMG. I chose to eliminate breading and deep-frying, and I also switched up the ratio of veggies and meat. (This is another new thing for me.) Here's what I did tonight for dinner...

Ingredients
Olive oil (I used PAM olive oil spray, just enough to lightly coat the pan)
2 chicken breasts
Kosher salt
1/2 large Vidalia onion, diced
1/2 celery heart, approx. 1/2 inch slices
1 package of "California stirfry blend" (carrots, snap peas, broccoli)
1/2 bottle World Harbors Sweet 'n' Sour Sauce
Pineapple chunks
White rice

Directions
Coat the bottom of a pan with olive oil. Heat pan over medium-high heat. Season both sides of the chicken. Cook through. Remove from pan.

To hot pan, add the onion and celery. Sautee. Add remaining veggies. Sautee.

Reduce heat. Add sauce. Stir to coat.

Slice chicken. Add to pan. Stir to coat. Add pineapple chunks. Cover. Turn off heat. Let dish mingle while preparing rice.

Serve chicken and veggies over rice.