- 1-1/2 tbsp cornstarch, divided
- 1 tbsp water
- 1/3 cup rice wine vinegar
- 1/3 cup brown sugar
- 3 tbsp ketchup
- 1-1/2 tbsp soy sauce
- 1 (8-oz.) can pineapple chunks, drained, juice reserved
- 1 tbsp vegetable oil
- 1-1/2 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- salt and pepper
- 1 small red bell pepper, cut into 1-inch pieces
- 1 small green bell pepper, cut into 1-inch pieces
- 1 small sweet onion, cut into 1-inch pieces
- cooked white rice, for serving
In a medium bowl, whisk together 1 tablespoon of the cornstarch and water, until combined. Whisk in the rice wine vinegar, brown sugar, ketchup, soy sauce, and reserved pineapple juice.
In a large nonstick skillet, heat the oil over medium-high. Toss the chicken with the remaining 1/2 tablespoon cornstarch, and season with salt and pepper. Add to the skillet and cook without stirring for 2-3 minutes. Mix and continue to sauté for another 6-7 minutes. With a slotted spoon, transfer chicken to a plate and set aside.
Add red bell pepper, green bell pepper, and onion to the skillet. Cook for 3 minutes until vegetables soften and get a bit charred. Season with salt and pepper. Pour in the sweet and sour mixture, along with the pineapple chunks. Cook for another 1-2 minutes to warm through and allow sauce to thicken. Add chicken back to skillet and stir to combine.
Serve over cooked white rice.
I cannot remember how many years it’s been since I had takeout sweet and sour – mostly because it was usually so greasy and goopy that it no longer had any appeal.
But THIS one. This is way, way better – light and fresh, easy, delicious. Big thanks to Belly Full for making me remember why I loved this dish in the first place.