Sweet and Sour Chicken

• 1 1/2 pounds boneless skinless chicken breast pounded to 1/2 inch thickness and cut into one inch cubes

• 1/3 cup cornstarch + 1 tablespoon and 1 tablespoon cold water for slurry

• 1 red bell peper, cut into 1 inch slices

• 1 yellow bell pepper, cut into 1 inch slices

• 1 green bell pepper, cut into 1 inch slices

• 1 onion, thickly chopped

• 1 1/4 cups cubed fresh pineapple

• 1/4 cup ketchup

• 1/4 cup pineapple juice

• 1/4 cup apple cider vinegar

• 1/2 cup white granulated sugar

• 1/4 cup light brown sugar

• 2 tablespoons light soy sauce

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 2 tablespoons vegetable oil

• 4 cups cooked rice

• scallions for garnish
  

Combine 1/3 cup cornstarch and cubed chicken in a large gallon bag. Seal bag and shake. Set aside.

In a small suacepan whisk ketchup with pineapple juice, vinegar, both sugars, soy sauce and dry seasonings.

In a large saucepan over medium heat brown cornstarch coated chicken in 2 tablespoons oil until one side gets nice and golden - 7 minutes.

Flip chicken and add chopped peppers and onion and cook for additional 7-10 minutes continuing to stir every few minutes until chicken is fully golden and peppers are soft.

After 10 minutes heat your prepared sauce to boiling and once it reaches a boil stir the cornstarch slurry into it. Reduce heat to low and let simmer for a 3-5 minutes more until thickened.

When you start back up on your sauce add the pineapple chunks to the chicken while the sauce is thickening and let cook 3 more minutes to total 20 minutes total cook time.

Pour the thickened sauce into the saucepan with the chicken and use a spoon to coat all the pieces and then transfer everything to a large bowl.

Serve with rice and top with scallions.

8 servings