Sweet and Sour Chicken Stir-Fry

1 Tbsp cornstarch
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 Tbsp ketchup
1 Tbsp soy sauce
2 Tbsp brown sugar
1 tsp rice vinegar

3-4 tsp 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 tsp kosher salt
1/4 tsp black pepper
2 garlic cloves, minced
1 Tbsp 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

1. 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
2. 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.
3. 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.
4. 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.

Source: Bites

Try #1 - February 11, 2012
This was good. However, I never buy 8-oz cans of pineapple, so I just used my regular 20-oz can. Which made it a bit too sweet... next time I could probably still use all the pineapple chunks from a 20-oz can, but I would probably halve the amount of juice from the can. Other than that, this was a delicious and fast dinner!