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)
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.
Heat a large sauté pan or wok over medium-high heat. Add 1 Tbsp. vegetable oil and 1 tsp. sesame oil.
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.