Sweet and Sour Chicken With Pineapple and Peppers

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 3 tablespoons vegetable oil, divided
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 small yellow onion, cut into 1-inch pieces
• 2 cups fresh pineapple chunks
• 3/4 cup pineapple juice
• 1/3 cup rice vinegar
• 1/3 cup granulated sugar
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch, for sauce slurry
• 1 tablespoon water, for sauce slurry
• 2 green onions, sliced, for garnish

Method

1. 1

   Season chicken pieces with salt and pepper, then toss in the beaten eggs to coat.

2. 2

   Dredge the egg-coated chicken pieces in cornstarch, shaking off excess.

3. 3

   Heat 2 tablespoons of oil in a 9-inch skillet over medium-high heat. Working in batches, fry the chicken until golden and cooked through, about 3 minutes per side.

   3:00 · Fry chicken
4. 4

   Transfer the browned chicken to a plate and set aside.

5. 5

   Add the remaining 1 tablespoon of oil to the skillet. Add bell peppers and onion, and stir-fry over medium-high heat until crisp-tender, about 4 minutes.

   4:00 · Stir-fry vegetables
6. 6

   In a bowl, whisk together pineapple juice, rice vinegar, sugar, ketchup, and soy sauce.

7. 7

   Pour the sauce mixture into the skillet with the vegetables and bring to a simmer.

8. 8

   In a small bowl, mix cornstarch and water to form a slurry, then stir into the simmering sauce. Cook until the sauce thickens, about 2 minutes.

   2:00 · Thicken sauce
9. 9

   Return the chicken to the skillet along with the pineapple chunks, and toss to coat evenly in the sauce.

10. 10

    Simmer everything together until heated through, about 3 minutes.

    3:00 · Simmer
11. 11

    Garnish with sliced green onions and serve hot over steamed rice.