Ingredients
1½tbspcornstarch
1tbspwater
⅓cuprice wine vinegar
⅓cupbrown sugar
3tbspketchup
1½tbsplow sodium soy sauce
8ozpineapple chunks,(drained, juice reserved)
2tbspvegetable oil
1½lbsboneless chicken breast,(cut into chunks)
salt and pepper
1small red bell pepper,(cut into one inch strips)
1small green bell pepper,(cut into strips)
1small sweet onion,(cut into strips)
cooked white rice,(optional)
sesame seeds,for garnish (optional)
Preparation
In a medium bowl, whisk together 1 tablespoon of cornstarch and water until combined. Whisk in rice wine vinegar, ketchup, soy sauce, brown sugar, and reserved pineapple juice.
In a large skillet heat the vegetable oil over medium-high heat. Toss the chicken in the remaining ½ tablespoon of cornstarch and season with salt and pepper.
Add to the skillet and cook without stirring for 2 to 3 minutes. Mix and continue to cook for 6 to 7 minutes. With a slotted spoon transfer the chicken to a plate.
Add red bell pepper, green bell pepper, and onion to the skillet; cook for 3 minutes or until vegetables soften. Season with salt and pepper.
Stir in the sweet and sour sauce mixture, along with the pineapple chunks. Cook for another 1 to 2 minutes to warm thoroughly and allow the sauce to thicken slightly. Add the chicken back to the skillet and stir to combine.
Serve over cooked white rice.
