1 lb (450 g) boneless, skinless chicken breast, cut into cubes 1 red bell pepper, diced 1 green bell pepper, diced 1 cup (240 ml) pineapple chunks 1 medium onion, cut into chunks 2 cloves garlic, minced 1 / 2 cup (120 ml) ketchup 1 / 4 cup (60 ml) rice vinegar 1 / 4 cup (50 g) brown sugar 2 tbsp (16 g) cornstarch 1 / 4 cup (60 ml) soy sauce 1 / 2 cup (120 ml) water Salt and pepper to taste 2 tbsp (30 ml) vegetable oil
1. **Prepare the Batter:** In a bowl, mix cornstarch, a little water, salt, and pepper to create a batter. Coat the chicken cubes with the batter evenly. 2. **Fry the Chicken:** Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the coated chicken pieces in batches until they are golden brown and cooked through. Remove and drain on paper towels. 3. **Prepare the Sauce:** In a separate bowl, mix ketchup, rice vinegar, brown sugar, soy sauce, and a little water. Stir until well combined. 4. **Cook the Vegetables:** In a clean pan, heat some vegetable oil over medium heat. Add the onion chunks and minced garlic, and stir-fry for a minute. Add the red and green bell peppers and continue to stir-fry until they are slightly tender. 5. **Add Pineapple and Sauce:** Add the pineapple chunks to the pan, followed by the sauce mixture. Bring the sauce to a simmer and let it cook for a few minutes until it slightly thickens. 6. **Combine Chicken and Sauce:** Add the fried chicken pieces to the pan and toss everything together, ensuring the chicken is well coated in the sauce. 7. **Serve:** Once everything is heated through and the flavors are well combined, serve immediately over steamed rice.
Estimated per serving | Servings: 4
Generated: 2026-08-22T15:42:03Z
