Sweet and Sour Chicken is an Asian inspired family favorite recipe, filled with bell pepper, onion, and pineapple, all tossed together in a slightly sweet & tangy sauce. Serve it over rice with scallions and sesame seeds for the perfect weeknight dinner!

SERVES 4 

WHAT YOU NEED

1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
½ teaspoons salt
¼ teaspoons pepper
2 tablespoons cornstarch
2 tablespoons avocado oil or other neutral oil, plus extra if needed
½ cup Tessemae’s Organic Classic Ketchup
Juice of ½ a navel orange
2 cloves garlic, finely chopped
2 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons. soy sauce or tamari
2 teaspoons freshly grated ginger
½ teaspoons sesame oil
½ of a red bell pepper, cut into bite sized pieces
½ of a green bell pepper, cut into bite sized pieces
½ of a small white onion, cut into bite sized pieces
1 cup pineapple chunks (fresh is best, but canned also works)
Cooked rice, for serving
1-2 scallions, thinly sliced
Sesame seeds for garnish, optional
 

WHAT YOU DO

1. Add chicken pieces to a medium bowl and toss with salt and pepper. Add the cornstarch and toss to coat. Heat a large nonstick skillet over medium to medium-high heat. Add the avocado oil. Once hot, add the chicken in an even layer, and cook or until golden brown and almost cooked through, about 2 minutes on each side. Transfer to a plate and set aside. Remove pan from heat. 
2. In a medium mixing bowl, whisk together the Tessemae’s Organic Classic Ketchup, orange juice, garlic, honey, vinegar, soy sauce, ginger, and sesame oil until smooth and combined. Set aside.
3. Place the same pan you used to cook the chicken over medium to medium-high heat. Add a small drizzle of oil, if needed. Add the red bell pepper, green bell pepper, and onion, and sauté until crisp tender, about 2-3 minutes. Add the chicken back into the pan, along with the pineapple chunks. Toss to combine. Add the sauce mixture and increase heat slightly. Bring mixture to a simmer, and let cook, stirring frequently, until sauce becomes thick and glossy and chicken is cooked through, about 1-2 minutes. Remove from heat. Season to taste with additional salt, if needed. Serve sweet and sour chicken over rice. Garnish with scallions and sesame seeds.