Sweet and Sour Chicken

Cut chicken breast into 1-inch cubes. Cut bell peppers and onion into 1-inch pieces. Peel and mince garlic and ginger. Measure out pineapple chunks.

In a small bowl, whisk together sugar, rice vinegar, ketchup, and tamari.

In another small bowl, mix cornstarch with 3 tbsp water to create a slurry. Set aside.

Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. When oil shimmers, add chicken cubes in a single layer. Cook undisturbed for 3–4 minutes until golden on the bottom.

Stir chicken and cook for another 3–4 minutes until cooked through (internal temperature 165°F). Transfer to a clean plate.

Add onion and bell pepper to the same wok. Cook for 4–5 minutes, stirring occasionally, until soft and lightly browned at the edges.

Add minced garlic and ginger. Stir for 30 seconds until fragrant.

Pour the sauce mixture into the wok and stir to combine with the vegetables. Add pineapple chunks.

Return cooked chicken to the wok. Stir the cornstarch slurry again and pour it in while stirring constantly. Cook for 1–2 minutes until the sauce thickens and turns glossy.

Transfer to a serving dish. Garnish with sesame seeds and sliced green onion. Serve immediately over jasmine rice, basmati rice, or rice noodles.