Rye Free Easy Sweet and Sour Chicken

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the chicken

1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
½ tsp salt
¼ tsp black pepper
3 tbsp cornstarch
2 tbsp vegetable oil, divided

For the sauce

⅓ cup ketchup
Primal Kitchen Organic And Unsweetened Ketchup Annie’s Organic Ketchup, 24 oz Organicville Organic Ketchup Gluten Free - 24 Oz Fody Original Ketchup, 11.7 oz Fody Easy to Digest. Easy to Love Ketchup
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¼ cup rice vinegar
3 tbsp soy sauce
3 tbsp granulated sugar
1 tbsp cornstarch
1 can (8 oz) pineapple chunks in juice, drained, juice reserved

For the vegetables

1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
3 cloves garlic, minced
1 tsp fresh ginger, grated

For serving

cooked white rice, for serving
2 green onions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, granulated sugar, 1 tbsp cornstarch, and 1/4 cup of the reserved pineapple juice until smooth and the sugar is dissolved. Set aside.
2
Pat the chicken pieces dry, then toss them in a large bowl with the salt, black pepper, and 3 tbsp cornstarch until evenly coated.

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