Our take on this classic Chinese dish is lighter and tastier than the versions from restaurants without the additives and preservatives. Plus, it’s ready in 22 minutes or less.
Ingredients:
- 1/2 teaspoon freshly ground black pepper
- 1 3/4 teaspoons salt, divided
- 900g boneless, skinless chicken breasts and/or thighs
- 4 tablespoons olive oil, divided
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1 cup canned pineapple chunks plus 1/4 cup pineapple juice
- 3 tablespoons tomato sauce
- 2 tablespoons soy sauce
- 2 teaspoons light brown sugar
- 1 large garlic clove, finely grated
- 1/2 medium onion, thinly sliced
- 1 medium green or red bell pepper
- 1 scallion, thinly sliced
Method:
Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Pat chicken dry and cut into chunks. Add to cornstarch mixture and toss to coat.
Heat 2 tbsp oil in a large nonstick pan over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and light brown crust forms, about 5 minutes.
Meanwhile, stir vinegar, honey, pineapple juice, ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. salt in a medium bowl.
Transfer cooked chicken to a plate or bowl. Heat remaining 2 tbsp. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to
Add sauce to pan along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1–2 minutes more.