Thai Sweet and Sour Chicken

Ingredients

Fresh cilantro

a handful, for garnish

Salt and pepper

to taste

Vegetable oil

2 tablespoons

Cornstarch

2 tablespoons, dissolved in 2 tablespoons of water

Brown sugar

2 tablespoons

Soy sauce

2 tablespoons

Rice vinegar

2 tablespoons

Tomato ketchup

1/4 cup

Ginger

1 tablespoon, minced

Garlic

2 cloves, minced

Onion

1 medium, sliced

Pineapple chunks

1 cup

Bell peppers

2, sliced

Chicken breast

1 lb, cut into bite-sized pieces

Instructions

1. In a small bowl, combine the tomato ketchup, rice vinegar, soy sauce, brown sugar, and dissolved cornstarch, whisking until well mixed. This will be your sweet and sour sauce. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken pieces, cooking until they are golden brown and thoroughly cooked. Once done, remove from the skillet and set aside.
4. Using the same skillet, add the minced garlic and ginger, letting them cook for about 1 minute until they release their fragrant aroma.
5. Add the sliced bell peppers and onion to the skillet. Stir-fry them for 2 to 3 minutes, or until they have slightly softened.
6. Add the pineapple chunks and the sweet and sour sauce to the skillet, stirring well to evenly coat the vegetables.
7. Return the cooked chicken to the skillet, stirring to combine it with the sauce and vegetables.
8. Let everything cook together for an additional 2 to 3 minutes, or until the sauce has thickened and is clinging to the chicken and vegetables.
9. Season with salt and pepper to taste.
10. Serve the Thai sweet and sour chicken over a bed of steamed rice, garnishing with a scattering of fresh cilantro before serving.