Ingredients
The following ingredients have 4 Servings
- 3-4 chicken breasts; cubed
- Olive oil
- 1-2 garlic cloves; grated/minced
- 1 large green pepper; diced ((or 1 small green and 1 small red))
- 2 carrots; diced
- 1 large onion; diced
- 1 cup apple cider vinegar
- 1/2 cup ketchup
- 1 cup brown sugar; firmly packed
- 1/2 tbsp soy sauce/tamari
- 1/4 tsp black pepper
- Salt; to taste
- 4 tbsp corn starch
- 1 can chunk pineapple; juices reserved
Instruction
- Heat a deep skillet/wok with olive oil, add cubed chicken seasoned with salt and pepper; cook.
- Once cooked, set aside.
- In same wok/skillet using a small amount of olive oil add, bell peppers, carrots, garlic and onion and quickly sauté.
- Cook and set aside.
- In same skillet, add apple cider vinegar, ketchup, soy sauce, black pepper, and brown sugar; mix well.
- Open pineapple, drain juice into another bowl, reserving pineapple for later.
- Add cornstarch to pineapple juice, whisk until smooth.
- Slowly add the pineapple juice/cornstarch mixture to the sauce cooking in the skillet, taking care that it is thoroughly combined.
- Add veggies, chicken, and pineapple; mix well. Heat until bubbly.
- Serve over warm rice.
- The sauce could be made without meat and veggies for use in other applications like dipping egg rolls or as a glaze over pork. Endless options.
- **if you like it really tangy, add 1/4 cup of apple juice to the sauce during the final stage.
