Sweet and Sour Chicken

Recipe Source: Jessica Gavin

Ingredients:

• 1 1/2 pounds boneless chicken breast , , cut into 1-inch pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup cornstarch
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 red bell pepper , , cut into 3/4-inch cubes (about 3/4 cup)
• 1 green bell pepper , , cut into 3/4-inch cubes (about 3/4 cup)
• 1 cup white onion , , 3/4-inch dice
• 1 cup pineapple chunks , canned, reserve juice for sauce
• 1 teaspoon sesame seeds , (optional)

Directions:

1. In a medium sized bowl whisk together honey, rice vinegar, soy sauce, garlic powder, onion powder, tomato paste, and 1 tablespoon pineapple juice (from pineapple chunks).
2. In a separate small bowl whisk together 1 tablespoon cornstarch and 2 tablespoons pineapple juice. Water can be substituted for pineapple juice if desired.
3. In a small pot add sauce mixture, heat over medium-high heat. Once boiling, add the cornstarch mixture.
4. Whisk constantly until sauce thickens, about 30 seconds. Turn off heat and leave on stove top.
5. To a large bowl add chicken, salt, pepper and 1/4 cup cornstarch, stir to coat the chicken.
6. Heat a large saute pan or wok over medium-high heat. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil.
7. Once the oil is hot add the chicken in a single layer. Cook until light golden brown, about 4 minutes.
8. Flip the chicken pieces to cook the other side, about 3 additional minutes or until no longer pink.
9. Add 1 teaspoon minced garlic, red and green bell peppers, and onions to the pan.
10. Sauté until vegetables are crisp-tender, about 2 minutes. Add pineapple and saute for 1 minute.
11. Add the sauce, stir to coat and cook another 2 minutes, or until sauce is warmed through.