Cut chicken breasts into bite-sized pieces and season with salt and pepper.
place the beaten eggs into a bowl
Add the cornstarch to a large Ziploc bag and add the sliced up chicken
Seal the bag well and lightly shake the chicken around to make sure all pieces are separated and coated well.
Dip the chicken pieces into the egg mixture and then into the flour, set aside on a plate until the pan is hot.
Heat vegetable oil in a large skillet over medium-high heat and cook the chicken 2-3 minutes, turning until browned and cooked, set aside on a clean plate.
Add the onion, bell peppers and pineapple to the skillet and cook 2-3 minutes or until the desired tenderness is reached. Add a tablespoon of oil if needed.
In a medium sized mixing bowl, combine the sugars, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic. Pour it into the pan over the cooked vegetables.
Add in the cooked chicken to the pan.
Stir gently to coat evenly.
Serve this over rice if desired.
Notes
Add in any of your favorite stir fry vegetables like snow peas, julienned carrots or water chestnuts!