Ingredients

The following ingredients have 4 Servings
  • 1 1/2 tablespoons cornstarch (, divided)
  • 1 tablespoon water
  • 1/3 cup rice wine vinegar
  • 1/3 cup brown sugar
  • 3 tablespoons ketchup
  • 1 1/2 tablespoons low-sodium soy sauce
  • 8 ounce can pineapple chunks (, drained, juice reserved)
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds boneless, skinless chicken breasts (, cut into 1 1/4-inch bite sized pieces)
  • salt and pepper (, to taste)
  • 1 small red bell pepper (, seeded and ribs removed, cut into 1-inch pieces)
  • 1 small green bell pepper (, seeded and ribs removed, cut into 1-inch pieces)
  • 1 small sweet onion (, cut into 1-inch pieces)
  • cooked white rice (, for serving)

Instruction

  • In a medium bowl, whisk together 1 tablespoon of the cornstarch and water, until combined. Whisk in the rice wine vinegar, brown sugar, ketchup, soy sauce, and reserved pineapple juice. Set aside.
  • In a large nonstick skillet, warm the vegetable oil over medium-high. Toss the chicken with the remaining 1/2 tablespoon cornstarch, and season with salt and pepper. Add to the skillet and cook, without stirring, for 2-3 minutes. Mix and continue to sauté for another 6-7 minutes. With a slotted spoon, transfer chicken to a plate.
  • Add red bell pepper, green bell pepper, and onion to the skillet; cook for 3 minutes until vegetables soften and get a bit charred. Season with salt and pepper, to taste.
  • Pour in the sweet and sour sauce mixture, along with the pineapple chunks. Cook for another 1-2 minutes to warm through and allow sauce to thicken slightly.
  • Add chicken back to skillet and stir to combine.
  • Taste and sprinkle with a little more salt and pepper, if necessary. Serve over cooked white rice and enjoy!