Sweet and Sour Chicken Stir Fry

 This was simple and delicious!  For the stir fry I used a pre-packaged bag of stir fry as well as a red bell pepper, made it easy!

Ingredients
1 tablespoon cornstarch

1/4 cup cold water

1 8 ounce can pineapple chunks, drained and juices reserved

3 tablespoons ketchup

1 tablespoon soy sauce

2 tablespoons brown sugar

1 teaspoon rice vinegar

3-4 teaspoons vegetable oil, divided

 

1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces

(you could also use pork tenderloin, or sliced boneless pork chops)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 garlic cloves, minced

1 tablespoon minced fresh ginger

3 cups broccoli florets

1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares*

hot cooked white or brown rice

*In this post, I used half of the bell pepper, and added 1/2 of a diced onion as well
 
Instructions

• Start cooking your rice so it will be ready.
• Combine cornstarch and water in a medium sized bowl and stir to dissolve.  Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
• *If you’re using a stainless steel pan, save pineapple juice for de-glazing it
• heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat.  Add the chicken, salt, pepper, garlic, and ginger.  Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes.  Remove chicken from pan and cover to keep warm.
• Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper.  Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
• Return the chicken to the pan and add the pineapple chunks and sauce mixture.  Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes.  Season with additional salt and pepper to taste.  Serve over the hot cooked rice.  If desired, top with sesame seeds and chopped fresh cilantro or parsley.