Photo, Roberto Caruso. We could eat this at least once a week. The fluffy white rice, saucy bites of chicken and sweet pineapple with lightly sautéed vegetables are dinnertime perfection. Ingredients 2 skinless boneless chicken breasts , cut in 1-in. cubes (about 450 g) 1/2 tsp salt 1/2 tsp pepper 2 tsp canola oil , divided 1 onion , sliced 10 mini bell peppers , halved and seeded (or 2 bell bell peppers, cut in strips) 2 cups coarsely chopped pineapple Sauce 1/2 cup low-sodium chicken broth 1/4 cup ketchup 3 tbsp white vinegar 2 tbsp brown sugar 1 1/2 tbsp low-sodium soy sauce 1 tbsp cornstarch , divided Instructions Sauce: Whisk broth with ketchup, vinegar, sugar, soy sauce and 2 tsp corn- starch in a small bowl. Set aside. Toss chicken with remaining 1 tsp cornstarch, salt and pepper in a bowl until well coated. Heat an extra-large non-stick frying pan over medium-high. Add 1 tsp oil, then chicken. Stir-fry until golden brown and almost no pink remains, about 5 min. Transfer to a plate. Add remaining 1 tsp oil to pan, then onion. Cook until onion starts to soften, about 2 min. Add peppers and pineapple, and cook until they start to soften, about 3 min. Return chicken and any juices to pan. Add ketchup mixture to pan and bring to a boil. Cook until sauce is thickened, about 2 min. Serve with jasmine rice. Switch It Up: Instead of chicken, use 450 g large frozen raw shrimp, thawed and peeled. Shrimp may take 1 min less to cook. Switch up peppers with 2 zucchini, cut into half-moons, or 1 bunch asparagus, trimmed and halved. Kitchen tip: Use a small measuring spoon to scrape seeds from mini peppers.
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