Sweet & Sour Chicken
- 1 pound chicken breasts (boneless and skinless, cut into 1" chunks)
- 1 10 ounce can pineapple chunks ((reserve juice))
- 1/4 cup juice (from the canned pineapple)
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 1/2 teaspoon kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1 red bell pepper (cut into 1 inch chunks)
- 1 yellow bell pepper (cut into 1 inch chunks)
- 1 onion (julienne)
- 1 teaspoon grated fresh ginger
- steamed rice (for serving)
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Place a small sauce pan over medium heat. Whisk together the vinegar, ketchup, pineapple juice, and brown sugar and simmer for 10 minutes.
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Place a skillet or wok over high heat. Add the olive oil and heat until rippling. Season the chicken with the salt, then place in the pan. Cook until golden, then remove to a plate.
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In the same wok, add the peppers and onion. Cook for 2-3 minutes or until crisp tender.
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Add the grated ginger and cook for 1 minute more.
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Add the chicken, pineapple chunks, and the sauce to the wok and cook for 2 minutes, stirring to combine.
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Serve over steamed rice.
Chef J. - The Culinary Evangelist 
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