Sweet and Sour Chicken (Kai Pad Priew Wan)

Chicken breast, carrots, bell peppers, yellow onion, tomatoes, and green onions make this a colorful and excellent tasting Main course.

1 Pound Boneless chicken breast
¼ Cup Cooking oil
2 Tablespoon Tapioca starch
1 Cup Carrots, peeled and cut into 1" x ¼" pieces
1 Cup Bell peppers, seeded and cut into 2" x ¼" pieces
1 Cup Yellow onion, peeled and slice into small pieces
3 to 4 Tomatoes, cut vertically and slice into ¼" pieces
2 bunches Green onions, cut into 1" length
3 to 4 Tablespoon Fish sauce
2 cloves Garlic, minced
6 Tablespoon Sugar
1 ½ Cup Water
¼ Cup Rice vinegar

1. Slice chicken into 1/8" thick strips.
2. In a wok, heat oil and add garlic to stir fry until light brown.
3. Add pork to cook about 3 to 5 minutes and add in carroTsp. and yellow onion.
4. Stir-fry for 1 to 2 minutes and add white vinegar to mix well.
5. Add bell peppers, tomatoes, fish sauce, sugar, and 1 Cup of water.
6. Cover the wok and bring the mixture to a boil.
7. Mix tapioca starch with a half Cup of water in a bowl.
8. Stir the tapioca mixture into the wok and stir it until the sauce becomes thicken.
9. Add in green onions and stir shortly.
10. Serve hot with Jasmine rice.