Spicy Sweet-and-Sour Chicken

Spicy Sweet-and-Sour Chicken (Adapted from CL)

For the chicken coating

2 teaspoons cornstarch
2 teaspoons soy sauce
1 teaspoon minced fresh ginger
1 teaspoon Shaoxing (Chinese rice wine)
1 teaspoon tamari
1/8 teaspoon fresh ground black pepper
2 garlic cloves, minced
16 ounces boneless, skinless chicken breasts, sliced into 2" x 1/2" thick pieces

For the sauce

1/2 cup chicken broth
3 tablespoons ketchup
2 1/2 tablespoons rice vinegar
1 tablespoon brown sugar
2 teaspoons chile paste
2 teaspoons cornstarch
2 teaspoons soy sauce
1 teaspoon toasted sesame oil

Remaining ingredients

1 1/2 tablespoons canola oil, divided
1 1/2 cup diced red bell pepper
1 cup diced onion
1/2 cup 1" sliced green onions
1 cup diced fresh pineapple
hot cooked brown basmati rice

To prepare the chicken coating

In a medium bowl, whisk together cornstarch, soy sauce, ginger, Shaoxing, tamari, pepper and garlic. Add chicken and toss well to coat - set aside.

To prepare the sauce

In a medium bowl, whisk together broth, ketchup, rice vinegar, brown sugar, chile paste, cornstarch, soy sauce and sesame oil.

To prepare remaining ingredients.

In a large skillet, heat 2 teaspoons oil over medium. Add bell peppers, onions and green onions - cook until crisp tender, about 4 minutes. Scoop out mixture to a bowl.

Add remaining 2 1/2 teaspoons oil into the skillet. Add chicken mixture, making sure to spread to an even layer. Cook, without stirring, for 1 minute. Sauté chicken mixture until done, about 3 more minutes. Place vegetable mixture back into the pan, along with soy sauce mixture and pineapple, stirring to combine. Bring mixture to a boil and cook, stirring, until thickened, about 1 minute. Serve over rice.

Makes about 4 servings.

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