Sweet and Sour Chicken

By spend with pennies

Ingredients

1 pound boneless skinless chicken breasts (or boneless thighs, cut into 1-inch chunks)
½ tablespoon cornstarch
¼ teaspoon salt
2 teaspoons vegetable oil
sesame seeds ( and/or green onions for garnish, optional)
2 cloves garlic (minced)
1 teaspoon minced fresh ginger
15 ounces pineapple chunks ( (1 can) drained, juice reserved)
1 red bell pepper (chopped 1-inch)
1 green bell pepper (chopped 1-inch)
1 small sweet onion (chopped 1-inch)
cup light brown sugar (packed)
cup white vinegar
2 tablespoons soy sauce
2 tablespoons ketchup
1 ½ tablespoons cornstarch

Prep Time15mins
Cook Time15mins
Servings6

Instructions

In a medium bowl, whisk together reserved pineapple juice, brown sugar, vinegar, soy sauce, ketchup and 1 ½ tablespoons of cornstarch.

Cut the chicken into 1-inch pieces and toss with ½ tablespoon of cornstarch and salt.

Heat the vegetable oil in a large skillet over medium-high heat. Add chicken and cook without stirring for 3 minutes or until browned on one side. Stir and cook for 6 -7 minutes or until cooked through. Transfer to a bowl and set aside.

Add the onion, red pepper, green pepper, ginger, and garlic to the skillet. Cook for 3 to 4 minutes or until softened.

Whisk the sauce and add it to the skillet with the pineapple. Simmer for 2 minutes or until slightly thickened. Add the chicken back to the skillet and stir to combine.

Serve over rice and garnish with green onions and sesame seeds.