Sweet-and-Sour Chicken

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 3 tablespoons cornstarch, divided
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 1/4 cup packed brown sugar
• 1 tablespoon low-sodium soy sauce
• 1/3 cup water
• 3 tablespoons neutral oil, divided
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 small yellow onion, cut into 1-inch pieces
• 1 can (8 ounces) pineapple chunks in juice, drained; reserve 1/4 cup juice
• 2 garlic cloves, minced

Method

1. 1

   Step 1. Set aside about 45 minutes: 20 minutes of preparation and 25 minutes of cooking. Use a 12-inch skillet, a mixing bowl, a whisk, and an instant-read thermometer. This home stir-fry uses a light cornstarch coating rather than a deep-fried batter. The recipe makes the chicken and vegetables; rice is not included.

2. 2

   Step 2. Whisk the vinegar, ketchup, brown sugar, soy sauce, measured water, 1/4 cup reserved pineapple juice, and 1 tablespoon cornstarch in a bowl. Save the drained pineapple for the skillet. If the can provides more juice, use only the measured amount in the sauce.

3. 3

   Step 3. Pat the chicken dry and toss with the salt, pepper, and remaining 2 tablespoons cornstarch. Heat 1 tablespoon oil over medium-high heat. Add half the chicken in one layer and cook for 6–8 minutes, turning to brown several sides, until the thickest pieces reach 165°F when checked sideways with the thermometer. Transfer to a clean plate. Repeat with another tablespoon oil and the remaining chicken.

4. 4

   Step 4. Add the final tablespoon oil to the skillet, followed by both peppers and the onion. Stir-fry for 4–5 minutes, until lightly browned but still crisp at the center. Add the garlic and stir for 30 seconds.

5. 5

   Step 5. Whisk the sauce again, scraping up any starch at the bottom, and pour it into the skillet. Bring to a steady bubble and stir for 1–2 minutes until it thickens enough to coat a spoon. Return the chicken, its juices, and the drained pineapple, and toss for 1–2 minutes until hot and evenly glazed. Serve promptly; the coating softens as it stands. Refrigerate leftovers within 2 hours and reheat to 165°F.