Sweet & Sour Polynesian Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 boneless skinless chicken breasts, cut into 1-inch dice
• 3 tablespoons cooking oil (i use extra-light olive oil)
• 1 large carrot, sliced diagonally 1/8-inch thick
• 1 small green bell pepper, cut into 1-inch dice
• 1 small yellow onion, cut into 1-inch dice
• 3 tablespoons minced fresh ginger, divided
• 3 tablespoons minced fresh garlic, divided
• 1 (7 1/2 ounce) package fresh snow peas
• 1 (20 ounce) can pineapple chunks in pineapple juice, drained, juice reserved
• 1/2 cup chicken broth
• 2 tablespoons sugar
• 2 tablespoons packed brown sugar
• 5 tablespoons apple cider vinegar
• 1/2 cup soy sauce, divided
• 3 tablespoons cornstarch
• salt
• cooked jasmine rice, for serving

Recipe

• 1 mix raw cubed chicken with 1 tbsp garlic, 1 tbsp ginger, and 2 tbsp soy sauce. leave to marinate while you prep the veggies.
• 2 make sauce mix: you should have about 2/3 cup pineapple juice (add chicken broth if you need to make 2/3 cup). in a bowl, combine pineapple juice, chicken broth, brown & sugars, vinegar, cornstarch, and remaining soy sauce. salt to taste and set aside.
• 3 place large nonstick skillet or wok over medium-high heat. when pan is hot add 2 tbsp cooking oil and chicken (discard marinade). brown chicken cubes, then remove from pan and keep warm. wipe out skillet with paper towel then add remaining 1 tbsp oil. add carrots, onion, bell-pepper, and the remaining garlic and ginger; stir-fry for 3 minutes. add snow peas and stir-fry for about 2 more minutes. the veggies should be crisp-tender.
• 4 add pineapple chunks and sauce mix to pan. add reserved chicken cubes. bring to a simmer and cook until sauce thickens.
• 5 serve over hot jasmine rice.