sweet and sour chicken

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 1/2 cup pineapple chunks
• 1/2 cup bell peppers (red, green, yellow), cut into 1-inch pieces
• 1/4 cup onion, chopped
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. In a bowl, toss the chicken cubes with cornstarch, salt, and pepper.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
4. Remove the chicken from the skillet and set aside.
5. Add the onion and bell peppers to the skillet and cook until softened, about 3-5 minutes.
6. In a small bowl, whisk together the soy sauce, ketchup, rice vinegar, sugar, and sesame oil.
7. Pour the sauce into the skillet and bring to a simmer, stirring constantly.
8. Return the chicken to the skillet and cook until the sauce has thickened, about 2-3 minutes.
9. Add the pineapple chunks to the skillet and cook for 1 minute.
10. Serve hot over rice.

Notes

• For extra crispiness, you can shallow fry the chicken before adding it to the sauce.
• You can adjust the amount of sugar in the sauce to your desired level of sweetness.
• Serve immediately for the best flavor and texture.
• To store leftovers, cool completely before placing in an airtight container and refrigerating for up to 3 days.