Ingredients
Scale
FOR THE CHICKEN:
- 4 Boneless Chicken Breasts, cut into small bite sized pieces
- 1 Cup (more or less) Corn starch (you won’t use all of it)
- 2–3 Large Eggs, whisked with a little milk
- 1 Red Pepper, diced
- 1 Yellow Pepper, diced
- 1 Green Pepper, diced
- Salt and Pepper to taste
- Olive Oil (for frying)
FOR THE SAUCE:
- 1 /3 Cup Ketchup
- 1 Cup Apple Cider Vinegar
- 2 Tablespoons Tamari (type of soy sauce w no MSG)
- 1 Cup Sugar
- 2 teaspoons Garlic Powder
- 1 Cup Pineapple Chunks
Instructions
- Preheat the oven to 325°F.
- Coat the chicken: In a large Ziploc bag or shallow dish, place about 1/2 cup of cornstarch. Take the chicken pieces and coat them with cornstarch by shaking them in the bag.
- Whisk the eggs: In another bowl, whisk the eggs with a little milk.
- Fry the chicken: Heat some olive oil in a large skillet over medium-high heat. Dip the cornstarch-coated chicken into the whisked eggs and place it in the hot skillet. Cook for about 1 minute on each side until lightly browned. Remove the chicken from the skillet and set it aside.
- Sauté the peppers: In the same skillet, sauté the diced red, yellow, and green peppers for a few minutes until they are slightly softened.
- Prepare the sauce: In a separate bowl, mix together the ketchup, apple cider vinegar, tamari, sugar, and garlic powder to make the sauce.
- Bake the chicken: Place the browned chicken and sautéed peppers in a 9×13-inch baking dish. Pour the sauce over the chicken and peppers in the baking dish and bake oven for 45 minutes or until the chicken is cooked through, and the sauce has thickened and coated the chicken nicely.
