Homemade Sweet and Sour Chicken

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces and coat with 30g of cornstarch.

2. 2

   In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.

3. 3

   Add the chicken pieces to the skillet, cooking until golden brown and cooked through, about 8-10 minutes. Remove and set aside.

4. 4

   Dice the red and green bell peppers and slice the onion.

5. 5

   In the same skillet, heat the remaining 1 tablespoon of vegetable oil.

6. 6

   Add the garlic and ginger, sautéing for 1 minute until fragrant.

7. 7

   Add the bell peppers and onion, cooking for 5 minutes until softened.

8. 8

   Add the pineapple chunks to the skillet.

9. 9

   In a bowl, mix the soy sauce, ketchup, rice vinegar, brown sugar, and water. Stir well until combined.

10. 10

    Pour the sauce into the skillet with the vegetables and pineapple, bringing to a simmer.

11. 11

    In a small bowl, mix the remaining 30g of cornstarch with a bit of cold water to form a slurry.

12. 12

    Add the cornstarch slurry to the sauce, stirring constantly until it thickens, about 3-5 minutes.

13. 13

    Return the chicken to the skillet, mixing into the sauce and vegetables until well coated and heated through.

14. 14

    Serve the sweet and sour chicken over cooked white rice.