Ingredients
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3 tablespoons vegetable oil
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2 1/2 lbs boneless skinless chicken breasts, cut in 1 1/2 inch cubes
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salt
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pepper
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2 green bell peppers, cut in 1 inch squares
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1 (13 1/2 ounce) can pineapple chunks (drain and save juice)
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1/4 cup orange juice
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1/4 cup light brown sugar
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1/4 cup cider vinegar or 1/4 cup rice wine vinegar
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1/2 cup chicken stock
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4 teaspoons cornstarch, dissolved in
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4 teaspoons cold water
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2 medium onions, cut in 1 inch squares
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2 red bell peppers, cut in 1 inch squares
Instructions
- Combine the juices, sugar, vinegar and stock in a small bowl.
- Season the chicken cubes. Sauté in the vegetable oil until all pinkness is gone and the chicken is beginning to brown. Remove to a clean plate/bowl.
- Add peppers and onion to sauté pan. Heat for 1-2 minutes.
- Add the pineapple. Heat 1 minute.
- Add the juice mixture. Simmer until sauce has reduced by a third.
- Add cornstarch slurry slowly, stirring well, until sauce has a nice consistency.
- Add chicken back to pan, and simmer 5 minutes.