Sweet and sour and so delicious

Sweet and Sour Chicken

Serves 4

For the Stir Fry:

  • 2 Tbsp. olive oil, divided
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1 large white onion, chopped into 1-inch pieces
  • 2 bell peppers (different colors preferably)
  • 1-2 cups pineapple chunks (canned or fresh)
  • 2 carrots, peeled and chopped into coins
  • 2 cloves garlic, minced
  • sesame seeds for garnish
  • white or brown rice for serving

For the Sauce:

  • 1/4 cup ketchup
  • 1 Tbsp. sriracha chile sauce
  • 3 Tbsp. rice wine vinegar
  • 3 Tbsp. brown sugar
  • black pepper
  • 1/2 cup pineapple juice
  • 1 Tbsp. cornstarch
  1. Place cornstarch and eggs in separate bowls.  Season chicken with S&P and coat in cornstarch.  Heat 1 T. oil in a large skillet over medium-high heat.  Next dip the chicken in eggs and add to skillet. Cook chicken until browned. Remove chicken and set aside.
  2. Add an additional 1 Tbsp. oil to the skillet, then add in the onion, peppers, carrots. Saute for about 5 minutes, stirring occasionally. Add garlic and cook for another 3 minutes or until the vegetables are tender yet still a bit crisp. Remove vegetables and set aside.
  3. Add ketchup, sriracha, vinegar, brown sugar, and pepper to pan, and whisk to combine. In a separate bowl, whisk together the fruit juice and cornstarch until it has dissolved. Then add the mixture to the sauce. Bring to a boil, then reduce heat to medium-low. Add back in the vegetables, chicken, and the pineapple, then stir until evenly coated.
  4. Remove from heat and serve over rice, garnished with sesame seeds if desired.

*adapted from http://iowagirleats.com/2013/04/01/lighter-sweet-and-sour-chicken/