Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 10 minutes + Model.Content.CookTime
Yield: 4 servings
Ingredients: ½ cup honey, plus 2 tsp.; 6 Tbsp. rice vinegar, NAKANO® Natural Rice Vinegar; 4 tsp. low sodium soy sauce; ½ tsp. garlic powder; ¼ tsp. onion powder; 3 Tbsp. tomato paste; 3 Tbsp. pineapple juice, divided; 1 Tbsp. cornstarch; 1½ lb boneless chicken breast, cut into 1-inch pieces; ½ tsp. kosher salt; ¼ tsp. black pepper; ¼ cup cornstarch; 1 Tbsp. vegetable oil; 1 tsp. sesame oil; 1 tsp. minced garlic; 1 red bell pepper, cut into ¾-inch cubes (about ¾ cup); 1 green bell pepper, cut into ¾-inch cubes (about ¾ cup); 1 cup white onion, ¾-inch dice; 1 cup pineapple chunks, canned, reserve juice for sauce; 1 tsp. sesame seeds, (optional)

Recipe courtesy of Jessica Gavin

Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients

Sweet and Sour Sauce

½ cup honey, plus 2 tsp.
6 Tbsp. rice vinegar, NAKANO^® Natural Rice Vinegar
4 tsp. low sodium soy sauce
½ tsp. garlic powder
¼ tsp. onion powder
3 Tbsp. tomato paste
3 Tbsp. pineapple juice, divided
1 Tbsp. cornstarch

Chicken

1½ lb boneless chicken breast, cut into 1-inch pieces
½ tsp. kosher salt
¼ tsp. black pepper
¼ cup cornstarch
1 Tbsp. vegetable oil
1 tsp. sesame oil
1 tsp. minced garlic
1 red bell pepper, cut into ¾-inch cubes (about ¾ cup)
1 green bell pepper, cut into ¾-inch cubes (about ¾ cup)
1 cup white onion, ¾-inch dice
1 cup pineapple chunks, canned, reserve juice for sauce
1 tsp. sesame seeds, (optional)

Directions

In a medium sized bowl whisk together honey, NAKANO^® Natural Rice Vinegar, soy sauce, garlic powder, onion powder, tomato paste, and 1 Tbsp. pineapple juice (from pineapple chunks).
In a separate small bowl whisk together 1 Tbsp. cornstarch and 2 Tbsp. pineapple juice. Water can be substituted for pineapple juice if desired.
In a small pot add sauce mixture, heat over medium-high heat. Once boiling, add the cornstarch mixture. Whisk constantly until sauce thickens, about 30 seconds. Turn off heat and leave on stove top.
To a large bowl add chicken, salt, pepper and 1/4 cup cornstarch, stir to coat the chicken.
Once the oil is hot, add the chicken in a single layer. Cook until light golden brown, about 4 minutes. Flip the chicken pieces to cook the other side, about 3 additional minutes or until no longer pink.
Add 1 tsp. minced garlic, red and green bell peppers, and onions to the pan. Sauté until vegetables are crisp tender, about 2 minutes. Add pineapple and sauté for 1 minute. Add the sauce, stir to coat and cook another 2 minutes, or until sauce is warmed through.
Serve sweet and sour chicken over rice. Enjoy!

Tips:

Dress your steamed and fresh veggies with NAKANO^® Natural Rice Vinegar

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