Serves 1
Directions
- 1In a saucepan, whisk together the pineapple juice, sugar, rice vinegar, ketchup, and soy sauce.
- 2Heat over medium low, stirring occasionally, until the mixture comes to a gentle simmer.
- 3In a small bowl, mix the cornstarch and water until smooth.
- 4Pour the cornstarch mixture into the sauce.
- 5Reduce heat to low and cook, stirring constantly until thickened, about 1 minute.
- 6Remove from heat and set aside.
- 7In a bowl, toss the chicken with the cornstarch, seasoning salt, paprika, garlic powder, and pepper until evenly coated.
- 8Heat 2 tablespoons of the avocado oil in a large pan over medium heat.
- 9Add the red pepper and onion and cook for about 8 minutes, until softened and lightly browned.
- 10Remove the vegetables from the pan and set aside.
- 11Add the remaining 2 tablespoons of oil to the pan.
- 12Add the chicken and cook for about 6 minutes, stirring occasionally, until the chicken is golden and fully cooked through.
- 13Return the vegetables to the pan.
- 14Pour in the prepared sauce and toss everything together.
- 15Cook for 1–2 minutes.
- 16Serve over white rice and finish with green onions.
Ingredients
- 0.75 cup pineapple juice
- 0.5 cup sugar
- 0.33 cup rice vinegar
- 0.25 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 0.25 cup water
- 1.5 pounds chicken, chopped
- 1 red pepper, chopped
- 1 onion, chopped
- 1.5 tablespoons cornstarch
- 1 teaspoon seasoning salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon pepper
- 4 tablespoons avocado oil
- white rice
- green onions
Equipment
saucepansmall bowllarge pan
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