Sweet and Sour Chicken Stir Fry

adapted from: Our Best Bites

1 Tbl. cornstarch

1/4 c. cold water

1 (8 oz.) can pineapple chunks,

drained and juices reserved

3 Tbl. ketchup

1 Tbl. soy sauce

2 Tbl. brown sugar

1 tsp. rice wine vinegar

3-4 tsp. vegetable oil, divided

1 Lb. boneless, skinless chicken

breasts, cut into 1'' cubes

1/2 tsp. kosher salt

1/4 tsp. black pepper

2 garlic cloves, minced

1 Tbl. minced fresh ginger

3 c. broccoli florets

1 med. bell pepper, stemmed, seeded

and cut into 1/2'' squares

hot cooked white or brown rice

Start cooking your rice so it will be ready. Combine cornstarch and water in a medium-sized bowl and stir to dissolve. Add the reserved pineapple juice, ketchup, soy sauce, brown sugar and vinegar to the bowl and stir to combine.

Heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.

Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.

Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper, to taste. Serve over hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley. Serves 4.

Jenn's Notes: I cooked the chicken, garlic, ginger and bell pepper together at the same time. I steamed the broccoli instead of stir-frying it. Then, I combined everything and continued as directed. I did not add the pineapple chunks. I served over brown rice and it was delicious.