Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
  • 0.5 cup cornstarch (for coating)
  • 0.5 teaspoon salt
  • 0.25 teaspoon white pepper
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 0.5 large white onion, cut into petals
  • 1 cup fresh or canned pineapple chunks
  • 0.25 cup pineapple juice
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 0.25 cup apple cider vinegar
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup honey
  • 2 tablespoons tomato paste
  • 1 tablespoon cornstarch (for slurry)
  • 2 tablespoons cold water
  • 2 tablespoons vegetable oil

Instructions:

  1. In a small mixing bowl, whisk together the apple cider vinegar, low-sodium soy sauce, honey, tomato paste, and reserved pineapple juice until smooth. (Note: This forms the base of the sauce. The cornstarch for the sauce is added later as a slurry.)
  2. In a separate large bowl, toss the chicken chunks with 1/2 cup cornstarch, salt, and white pepper. Ensure each piece is fully coated and shake off the excess starch. This cornstarch coating acts as a moisture barrier for crispy chicken.
  3. Heat the vegetable oil in a large non-stick skillet or carbon steel wok over high heat. Add the chicken in a single layer and sear until a shattering golden crust forms and the chicken is cooked through (about 5-7 minutes). Remove chicken and set aside.
  4. In the same pan, add the red and green bell peppers and onion. Stir-fry for 2-3 minutes until tender-crisp. Add the minced garlic, ginger, and pineapple chunks, sautéing for another 60 seconds until fragrant.
  5. Whisk the 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour the prepared sauce (from step 1) into the pan with the vegetables, followed by the slurry. The cornstarch in the slurry will help thicken the sauce.
  6. Bring the sauce to a simmer. Once thickened and glossy, return the crispy chicken to the pan. Toss quickly to coat and serve immediately.