I've been waaaay slacking on posting my latest recipes. But this one was amazing, definitely a keeper! The original recipe did not include the peppers and onion, but I thought it made a nice addition :-)
Here's what you need:
1 Tablespoon plus 2 teaspoons soy sauce
1 Tablespoon chicken broth ( I just sprinkle a little bouillon into warm water)
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 lb boneless, skinless chicken breast
1 can pineapple chunks (20 oz can--in juice)
2 Tablepoons plus 1/4 cup cornstarch
1 Tablespoon sugar
1/4 cup apple cider vinegar
1/4 cup ketchup
1 Tablespoon canola oil
1 red pepper
1 green pepper
1/4 sweet onion
Step 1: Cut chicken into cubes. Then combine 1 TBSP soy sauce, broth, garlic and ginger; add chicken and marinate at least 30 minutes.Chop peppers and onion into chunks.
Step 2: Drain pineapple, reserve juice. Add enough water to juice to measure 1 cup. In a bowl, mix 2 Tablespoons cornstarch, sugar and pineapple juice. Then add in the vinegar, ketchup and 2 tsp soy sauce.
Step 3: Discard any remaining marinade from chicken. Coat chicken in remaining cornstarch. Stir-fry in oil until chicken is no longer pink. Meanwhile, stir-fry the peppers and onion. (Or of course you could just wait till the chicken is done and re-use the same skillet...). When chicken/veggies are done, set aside.
Step 4: Stir pineapple juice mixture, add to the skillet that the chicken was in. Bring to a boil; cook and stir 2 minutes or until thickened. Add chicken, veggies, pineapple. Heat through. Serve with rice, if desired.
