MEAT AND VEGGIES1 lb boneless + skinless chicken breasts (approx. 2 breasts), cut into 1-inch pieces
1cupof all-purpose flour
Kosher salt and ground black pepper
2tablespoonsof grapeseed oildivided
1large white onioncut into 1-inch pieces
2bell pepperscut into 1-inch pieces
2carrotspeeled and sliced thin (I used the middle setting on my mandolin which sliced at approx. 1/8")
SWEET AND SOUR SAUCE1/4 cup French's tomato ketchup
3tablespoonsof Sriracha sauceadjust to your heat tolerance or omit
3tablespoonsof rice wine vinegar
3tablespoonsof organic honey
1/2cupcrushed pineappledon't drain it, include the juice
GARNISH (optional)Chopped scallions
Sesame seeds
Instructions
Sprinkle Kosher salt and ground black pepper evenly over chicken, then toss in flour to coat. Set aside.
Heat 1 tablespoon of oil in a large saucepan over medium-high heat.
Add the chicken to the skillet.
Saute until the chicken, flipping halfway through, until it is cooked through (approx. 5 minutes). The chicken should have an internal temp. of 165 degrees F.
Remove chicken from saucepan and set aside.
Add another tablespoon of oil to the skillet.
Add the bell peppers, carrots, and onions.
Saute the veggies for approx. 5 minutes, stirring occasionally, until slightly tender but still packing a crunch.
Remove vegetables and set aside.
In a bowl, whisk together the ketchup, sriracha, rice vinegar, honey, and crushed pineapple with juice.
Once completely mixed, empty the sauce into the saucepan and, over medium heat, bring to a boil. Allow the sauce to simmer for a few minutes. it should thicken on it's own.
Once thickened, add the vegetables and the chicken to the saucepan and toss to coat.
Remove from heat and serve over rice.
Garnished with sliced scallions and sesame seeds.
This recipe keeps in the fridge, covered in a container, for up to 3 days.
Notes
I specifically suggest French's tomato ketchup due to the fact that it does not contain high fructose corn syrup. You may use any tomato ketchup, however.