# What You’ll Use:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp cornstarch
03 - 0.5 tsp salt
04 - 0.25 tsp black pepper
05 - 2 tbsp vegetable oil
→ Vegetables and Fruit
06 - 1 red bell pepper, cut into 1-inch pieces
07 - 1 green bell pepper, cut into 1-inch pieces
08 - 1 small red onion, cut into wedges
09 - 1 cup fresh pineapple chunks
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
→ Sweet and Sour Sauce
12 - 0.33 cup rice vinegar
13 - 0.25 cup ketchup
14 - 0.25 cup brown sugar
15 - 3 tbsp soy sauce
16 - 2 tbsp pineapple juice
17 - 1 tbsp cornstarch mixed with 2 tbsp water
# How-To:
01 - In a bowl, toss the chicken cubes with cornstarch, salt, and pepper until evenly coated.
02 - Heat 1 tbsp oil in a large skillet over medium-high heat. Add half the chicken and cook for 3-4 minutes, turning to brown all sides. Remove to a plate and repeat with remaining chicken and oil.
03 - In the same skillet, add garlic, ginger, onion, and bell peppers. Sauté for 3-4 minutes until just tender.
04 - Add pineapple chunks and return the browned chicken to the skillet.
05 - In a small bowl, whisk together rice vinegar, ketchup, brown sugar, soy sauce, and pineapple juice. Pour over the skillet mixture.
06 - Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring, until the sauce thickens and chicken is cooked through, about 2-3 minutes.
07 - Serve hot, optionally garnished with green onions or sesame seeds.
