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Canada's Inflation Just Hit a 3-Year High—Here's What That Actually Means for Your Money

May's Consumer Price Index report reveals inflation is accelerating again, driven by global oil shocks and rising food costs. We break down the impact on mortgages, savings, and your household budget. Last week, Canada's inflation story took a sharp turn. The May Consumer Price Index report showed inflation climbing to its highest level in three years—a wake-up call for households already struggling with rising costs and a signal that the Bank of Canada's long hold on interest rates may not ease anytime soon. If you've been hoping for relief at the grocery store or relief on your mortgage renewal, this news probably stings. But understanding what's driving inflation—and what it means for your financial decisions—is critical right now. What Pushed Inflation Up This Time? The spike wasn't random. Inflation jumped primarily due to energy and food prices—two categories that hit everyday Canadian wallets hard. Energy prices surged because of geopolitical tensions in ...
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Sweet and Sour Chicken Recipe

 


Crispy, tangy, and just the right amount of sweet—this sweet and sour chicken is a family favorite that’s easy to make at home.

Ingredients

For the Sauce:

  • 1 cup pineapple juice

  • ½ cup distilled white vinegar

  • ½ cup sugar

  • 3 tablespoons ketchup

  • 2 tablespoons soy sauce

  • ¼ teaspoon crushed red pepper flakes

  • 1½ tablespoons cornstarch

For the Chicken:

  • ½ cup all-purpose flour

  • ½ cup cornstarch

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • 1 heaping teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ⅔ cup water

  • 1½ tablespoons vegetable oil (plus more for cooking)

  • 1 pound chicken tenderloins or boneless, skinless chicken breasts, trimmed and cut into 1-inch (2.5 cm) chunks

For Finishing the Dish:

  • 1 tablespoon vegetable oil

  • 2 red bell peppers, cut into 1-inch (2.5 cm) pieces

  • 1 small red onion, cut into 1-inch (2.5 cm) chunks

Instructions

Make the Sauce:

  1. In a medium saucepan over medium heat, whisk together pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes.

  2. Bring to a boil, then reduce heat to medium and cook, uncovered, for 8 minutes.

  3. In a small bowl, mix cornstarch with 1½ tablespoons cold water. Whisk this into the sauce.

  4. Cook for 1 more minute until the sauce thickens and turns glossy. Remove from heat and set aside.

Prepare the Batter & Coat the Chicken:

  1. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and pepper.

  2. Add water and 1½ tablespoons vegetable oil. Mix until smooth.

  3. Toss chicken chunks in the batter until evenly coated.

Pan-Fry the Chicken:

  1. Line a plate with paper towels.

  2. Heat 1 inch (2.5 cm) of vegetable oil in a deep skillet or wok over medium-high heat (around 350°F/175°C).

    • Tip: Use a larger skillet for fewer batches or a smaller one with less oil.

  3. Using forks, gently place battered chicken pieces into hot oil, ensuring they don’t stick together.

  4. Fry for 2 minutes per side, turning once, until golden brown and crispy.

    • Check doneness by cutting open a piece.

  5. Transfer cooked chicken to the paper towel-lined plate to drain.

Stir-Fry the Vegetables:

  1. In a clean skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat.

  2. Add bell peppers and onion, stir-frying for 3–4 minutes until tender but crisp.

Finish & Serve:

  1. Reheat the sauce over medium heat.

  2. Combine chicken with vegetables in the skillet. Gradually pour sauce over the mixture and toss to coat. (Optional: Serve the sauce separately for dipping to maintain crispiness.)

  3. Serve immediately and enjoy!


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