Brazil Nut Free Sweet & Sour Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup cornstarch
- 2 large eggs, beaten
- 3 tbsp neutral oil, divided (such as canola oil or vegetable oil)
For the sauce
- ⅓ cup rice vinegar
- ¼ cup maple syrup
- 3 tbsp tamari
- 3 tbsp ketchup
- 1 tbsp cornstarch
- 2 tbsp water
For the stir-fry
- 1 cup pineapple chunks, fresh juice or canned in juice (drained)
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 4 scallions, green tops only, thinly sliced
- 1 tsp fresh ginger, finely grated
For serving
- cooked white rice, for serving (optional)
- sesame seeds, for garnish (optional)
Instructions
- 1
In a medium bowl, whisk together the rice vinegar, maple syrup, tamari, and ketchup until smooth. In a small bowl, stir the 1 tbsp cornstarch into the 2 tbsp water until dissolved, then stir the slurry into the sauce mixture. Set aside.
- 2
Pat the chicken pieces dry with paper towels and season with salt and pepper. Place the 1/2 cup cornstarch in a shallow bowl and the beaten eggs in a separate shallow bowl. Working in batches, dip each chicken piece in the egg, letting the excess drip off, then dredge in the cornstarch until evenly coated.
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