A delightful twist on the classic sweet and sour chicken, this recipe combines tender chicken with vibrant vegetables and a tangy pineapple sauce.
Cut the chicken into bite-sized pieces and season with salt and pepper.
Cut the chicken into even pieces to ensure uniform cooking.
Dice the bell peppers and onion into similar-sized pieces.
Keep the vegetable pieces uniform for even cooking and a better presentation.
In a small bowl, mix soy sauce, brown sugar, rice vinegar, cornstarch, and water until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Heat a large skillet over medium heat and cook the chicken until browned and cooked through. Remove and set aside.
Avoid overcrowding the skillet to allow the chicken to brown properly.
In the same skillet, sauté the bell peppers and onion until slightly softened.
Cook the vegetables just until tender-crisp for a vibrant texture.
Add the pineapple to the skillet and cook for 1-2 minutes.
Fresh pineapple adds a natural sweetness and tang to the dish.
Pour the sauce into the skillet and simmer until it thickens.
Stir continuously to prevent the sauce from sticking to the skillet.
Return the chicken to the skillet and toss to coat in the sauce. Simmer for 2-3 minutes.
Simmering allows the flavors to meld together beautifully.
Serve the dish hot over steamed rice or noodles.
Garnish with chopped green onions or sesame seeds for an extra touch.
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