Sweet and Sour Chicken Stir-Fry

1 Tbsp. cornstarch

¼ cup cold water

1 (8 oz.) can pineapple chunks, drained and juices reserved

3 Tbsps. ketchup

1 Tbsp. soy sauce

2 Tbsps. brown sugar

1 tsp. rice vinegar

3-5 tsp. vegetable oil, divided

1 pound boneless, skinless chicken breast diced into 1 inch pieces

½ tsp. kosher salt

¼ tsp. black pepper

2 garlic cloves, minced

1 Tbsp. minced fresh ginger

3 cups broccoli florets

½ medium bell pepper, cut into 1/2 inch squares

½ onion, diced

hot cooked white or brown rice

Start cooking your rice so it will be ready.

Combine cornstarch and water in a medium sized bowl and stir to dissolve.  Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.

*If you’re using a stainless steel pan, save pineapple juice for de-glazing it

Heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat.  Add the chicken, salt, pepper, garlic, and ginger.  Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes.  Remove chicken from pan and cover to keep warm.

Add the remaining 1-2 teaspoons oil to the pan and add the broccoli, onion and bell pepper.  Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.

Return the chicken to the pan and add the pineapple chunks and sauce mixture.  Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes.  Season with additional salt and pepper to taste.  Serve over the hot cooked rice.  If desired, top with sesame seeds and chopped fresh cilantro or parsley.

This recipe can be found here.