Sweet and Sour Chicken with Pineapple
This is an easy chicken recipe that is ready in less than 35 minute! Serve it with rice or quinoa for a full meal.
Ingredients
- 2chicken breasts ((about 1.25 pounds), cut into bite-sized pieces)
- 3 tablespoonscornstarch
- salt and pepper (to taste)
- 3 tablespoonsolive oil
- 1red bell pepper (chopped into 1" pieces)
- 1green bell pepper (chopped into 1" pieces)
- ½white onion (chopped into 1" pieces)
- 1 cupchopped pineapple
- green onions (sliced into thin rounds for garnish)
- sesame seeds (for garnish)
- ⅓ cupsugar
- ⅓ cupapple cider vinegar
- ¼ cupketchup
- 2 tablespoonssoy sauce
- 1 tablespoonsesame oil
- 1 tablespoonlight brown sugar
- 3 clovesgarlic (minced)
- 2 tablespoonscold water
- 1 tablespooncornstarch
Directions
- 1
In a medium saucepan, add all of the ingredients for the sauce except for the water and cornstarch. Whisk together and bring to a boil.
- 2
In a small bowl, mix together the water and 1 tablespoon cornstarch. Add to the pan, reduce the heat to low and simmer for 5 minutes. Your sauce should thicken as it simmers. Remove it from the heat and set it aside while you make your chicken.
- 3
Add the chicken, cornstarch and salt and pepper to a Ziploc bag and shake to coat.
- 4
Heat olive oil in a large skillet and add the chicken. Cook over medium-high heat for about 7 minutes, until the chicken is cooked through. Add additional olive oil if the chicken begins to stick to the pan.
- 5
Add the chopped bell peppers and onion to the pan and stir to combine. Cook for 2 to 3 minutes, until the veggies are just barely tender.
- 6
Add the pineapple chunks to the pan.
- 7
Pour the sauce into the pan. Stir to combine. Bring the pan to a boil over medium high heat and cook until heated through. Serve over rice and garnish with green onions and sesame seeds.