Ingredients
3-4 boneless skinless chicken breasts cut into 1 inch pieces + salt and Pepper to taste
1 large red bell pepper, chopped
white rice, cooked (about 4 cups cooked rice)
Sauce:
12 ounces pineapple juice
¼ teaspoon ginger
optional: crunchy Asian noodles, sliced green onions, sesame seeds
2 teaspoons hot chili sauce (like sriracha)
4 teaspoons garlic, minced
¼ cup Domino brown sugar
¼ cup Kikkoman soy sauce
¼ cup Heinz ketchup
4 tablespoons rice vinegar
½ cup cold water + 2 tablespoons Argo corn starch
Instructions:
In a small sauce pan, mix together all sauce ingredients except for cold water + corn starch. Whisk together and bring to a boil over medium-high heat. In a small bowl, whisk together water and corn starch until dissolved. Add corn starch mixture to boiling sauce. Stir until it thickens, then remove from heat.
Season chicken pieces with salt and pepper. Spray a large pan with cooking spray, cook chicken 8-10 minutes until browned and cooked through. Add red peppers and cook for a couple of minutes longer. Add sauce to pan, stir chicken and peppers to coat well. Serve over rice and top with crunchy noodles, green onions, and sesame seeds if desired.
Source : allrecipes.com