- 1 tbsp olive oil, divided
- 2 boneless, skinless chicken breasts cut into 1-inch chunks
- 2 tsp cornstarch
- 1 egg white
- 1/2 tsp salt
- 1 cup sweet yellow onion, chopped
- 3-4 baby red, yellow or orange bell peppers, chopped
- 1 cup fresh pineapple, chopped
- 1/4 cup of ketchup
- 1/4 cup of pineapple juice
- 1/4 cup of white vinegar
- 2 tbsp brown sugar
- 1 tsp fresh ginger
Combine the chicken pieces, cornstarch, egg white, and salt in a bowl and set aside for a few minutes.
In a small bowl, whisk together the ketchup, pineapple juice, vinegar, and brown sugar. Taste the sauce and add more brown sugar if desired.
Heat a large skillet or wok over medium-high heat until HOT. Add 1/2 tbsp oil and swirl to coat. Add the chicken and spread it out into one layer. Let the chicken cook, untouched for 1 minute, until the bottoms are browned. Flip the chicken with a spatula then continue to cook for an additional minute. The chicken should still be pinkish in the middle. Remove from the skillet onto a plate, leaving as much oil in the pan as possible.
Add the remaining 1/2 tbsp oil to the skillet then add the onion. Cook for 1-2 minutes then add the bell pepper and ginger. Fry the vegetables for 1 minute then add the pineapple chunks and the sweet and sour sauce.
Turn the heat up to high and add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Serve over steamed rice. Enjoy.