Ingredients- 1 1/2 tablespoons canola oil, divided
- 1 1/2 cup diced red bell pepper
- 1 cup diced onion
- 1/2 cup 1" sliced green onions
- 1 cup diced fresh pineapple
- hot cooked brown basmati rice
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For the Chicken Coating
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- 2 teaspoons cornstarch
- 2 teaspoons soy sauce
- 1 teaspoon minced fresh ginger
- 1 teaspoon Shaoxing (Chinese rice vinegar)
- 1 teaspoon tamari
- 1/8 teaspoon fresh ground black pepper
- 2 garlic cloves, minced
- 16 ounces boneless, skinless chicken breasts, sliced into 2" x 1/2" thick pieces
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For the Sauce
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- 1/2 cup chicken broth
- 3 tablespoons ketchup
- 2 1/2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons chile paste
- 2 teaspoons cornstarch
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
Method
To prepare the chicken coating, In bowl, whisk together cornstarch, soy sauce, ginger, Shaoxing, tamari, pepper and garlic. Add chicken and toss well to coat - set aside.
To prepare the sauce, In a medium bowl, whisk together broth, ketchup, rice vinegar, brown sugar, chile paste, cornstarch, soy sauce and sesame oil.
In a large skillet, heat 2 teaspoons oil over medium. Add bell peppers, onions and green onions - cook until crisp tender, about 4 minutes. Scoop out mixture to a bowl.
Add remaining 2 1/2 teaspoons oil into the skillet. Add chicken mixture, making sure to spread to an even layer. Cook, without stirring, for 1 minute. Sauté chicken mixture until done, about 3 more minutes. Place vegetable mixture back into the pan, along with soy sauce mixture and pineapple, stirring to combine. Bring mixture to a boil and cook, stirring, until thickened, about 1 minute. Serve over rice.
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