Homemade Sweet and Sour Chicken

1Ingredients

• 1.5 lbsChicken breast
• 2 tbspCornstarch
• 2 tbspVegetable oil
• 1 largeRed bell pepper
• 1 largeGreen bell pepper
• 1 mediumYellow onion
• 15 ozPineapple chunks (canned, drained)
• 0.5 cupKetchup
• 0.3 cupRice vinegar
• 2 tbspSoy sauce
• 0.3 cupBrown sugar (packed)
• 0.5 cupWater
• 1 tbspCornstarch (for sauce)

2Instructions

1. 1

   Cut the chicken breasts into 1-inch pieces. In a medium bowl, toss the chicken pieces with 2 tablespoons of cornstarch until lightly coated.

   ⏱ 2 min
2. 2

   In a separate small bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, 1/2 cup water, and 1 tablespoon of cornstarch until smooth. Set aside.

   ⏱ 3 min
3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

   ⏱ 7 min
4. 4

   Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the red bell pepper, green bell pepper, and yellow onion (cut into 1-inch pieces). Stir-fry for 3-5 minutes until the vegetables are slightly tender-crisp.

   ⏱ 5 min
5. 5

   Return the cooked chicken to the skillet with the vegetables. Add the drained pineapple chunks. Give the prepared sweet and sour sauce a quick whisk again (as cornstarch can settle) and pour it over the chicken and vegetables. Bring to a gentle simmer.

   ⏱ 4 min
6. 6

   Continue to simmer, stirring constantly, until the sauce thickens and becomes glossy, about 3-4 minutes. Serve immediately over steamed white rice.

   ⏱ 4 min