Ingredients

The following ingredients have 4 Servings
  • 1 lb. chicken breast meat (cut into 1" pieces (about 2 breasts))
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup cornstarch (more if needed)
  • 1/4 cup canola oil (or other neutral tasting oil (for frying))
  • 1 bell pepper (diced (any color is fine))
  • 1/2 cup diced pineapple (canned or fresh)
  • 1/2 cup diced red onion (from about 1 small or 1/2 large onion)
  • sesame seeds and green onion (for garnish, optional)
  • cooked rice or noodles (for serving, optional)
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 1/4 cup water (or pineapple juice- see notes.)
  • 1 teaspoon Sriracha (more or less depending on spicy preference)
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder

Instruction

  • In a medium bowl, mix together the soy sauce (1 tablespoon), garlic powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Add the diced chicken to the bowl and toss to coat. Allow to marinate for at least 5 minutes.
  • While the chicken is marinating, mix together all the ingredients for the sweet and sour sauce in a small bowl or glass measuring cup (1/4 cup brown sugar, 1/4 cup honey, 1/4 cup ketchup, 1/4 cup rice vinegar, 1/4 cup water, 1 teaspoon Sriracha, 1 tablespoon soy sauce, and 1 teaspoon garlic powder). This is also a good time to dice the pepper and onion, if you haven't already.
  • Sprinkle the cornstarch (1/4 cup) on top of the chicken and toss to coat each piece evenly. Use a couple tablespoons more if there isn't enough to coat each piece.
  • Heat the canola oil (1/4 cup) in a large skillet or wok (I prefer nonstick) over medium-high heat. Add the chicken and fry until crispy and fully cooked, flipping occasionally, about 5-8 minutes. Once fully cooked, remove to a plate.
  • Add the diced bell pepper, diced red onion (1/2 cup), and diced pineapple (1/2 cup) to the skillet. Sauté over medium-high heat until browned and softened, about 3-5 minutes.
  • Turn the heat to medium-low and pour the sauce into the skillet. Stir and simmer until sauce has thickened a bit, about 2 minutes.
  • Add the chicken back into the skillet and stir to coat in the sauce and veggies.
  • Serve over cooked rice or noodles, or in lettuce wraps for a low-carb version, garnished with sesame seeds and sliced green onions (optional).