INGREDIENTS:
- 1½ pounds boneless, skinless chicken cut into 1 inch cubes
- ½ cup cornstarch
- ¾ teaspoon salt
- 3 tablespoons oil
- 1 red bell pepper. cubed
- 1 green bell pepper, cubed
- 1 carrot, sliced into ¼ inch rounds
- 1 small white onion, cubed and separated
- 1 (22 ounce) can pineapple chunks, drained*
Sweet and Sour Sauce:
- ½ cup ketchup
- ½ cup granulated sugar
- 7 tablespoons apple cider vinegar
- ¼ cup orange juice*
- 1½ teaspoon garlic powder
- 2 tablespoons low sodium soy sauce
- ½ teaspoon red pepper flakes
- 1 tablespoon cornstarch
INSTRUCTIONS:
- First prepare the sauce. Add the ketchup, sugar, apple cider vinegar, orange juice, garlic powder, soy sauce, and red pepper flakes to a medium saucepan over medium high heat, bring the sauce to a boil. Mix the cornstarch and 1 tablespoon of water in a small bowl, add to the saucepan and stir until thickened, reduce the heat to low and allow the sauce to cook for 4 minutes. Remove from stove.
- Add the cornstarch and salt to a Ziploc bag. Zip and shake to combine the two. Add the chicken pieces, seal and continue to shake until the chicken is coated.
- Drizzle the oil in a large skillet over medium high heat. Add the coated chicken using a pair of tongs. Discard any remaining cornstarch. Sauté over medium heat for about 4-5 minutes. Add the carrots, pepper, and onions. Continue to sauté for another 1-2 minutes until the chicken is cooked through. Add in the pineapple chunks along with the sauce. Stir to coat well. Serve warm with cooked white or brown rice.
Notes:
If you do not have orange juice, you can substitute the syrup from the canned pineapple or apple juice. -
