Ingredients
3chicken breast halves,boneless, skinless, about 1½ lb, cut into 1-1½-inch pieces
½cupchicken broth
½cuplight brown sugar
½cupsugar,granulated
⅓cupwhite vinegar
3tbsplemon juice
3tbspsoy sauce,low-sodium
3tbsptomato paste
½tspgarlic powder
¼tspginger,ground
¼tspblack pepper,freshly-ground
½ to 1tspSriracha hot sauce,optional
⅓cupchicken broth
⅓cupcornstarch
¾cuppineapple,fresh, diced, or canned
¼onion,diced into 1-inch pieces
½bell pepper,green or red, diced into 1-inch pieces
Preparation
Place the diced chicken in a slow cooker.
In a mixing bowl combine the ½ cup chicken broth, brown sugar, granulated sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ginger, pepper, and Sriracha hot sauce.
Whisk until well-blended. Pour mixture over chicken in the slow cooker, and press chicken into the sauce to cover. Cover the slow cooker with the lid, and cook the chicken on low heat for 5 to 6 hours.
In a small mixing bowl, stir together the ⅓ cup chicken broth and ⅓ cup cornstarch. Whisk until well-blended, then gently fold cornstarch mixture into the chicken mixture as the chicken will be very tender.
Fold in the diced pineapple, onion, and bell pepper. Cover the slow cooker with the lid and cook the mixture on low for an additional 20 to 30 minutes until the sauce thickens, and fruits and veggies are slightly tender.
Serve warm with white or brown rice.
