Spicy Sweet-and-Sour Chicken

Photo by Becky Luigart-Stayner
Ingredients
- 2 ½ tablespoons rice vinegar
- 1 pound skinless, boneless chicken breast, cut into 2 x 1/2-inch-thick pieces
- 1 tablespoon canola oil, divided
- ½ cup (1-inch) slices green onions
- 5 teaspoons low-sodium soy sauce, divided
- 1 cup (1/2-inch) diced green bell pepper
- 1 teaspoon minced peeled fresh ginger
- + 13 more ingredients
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- ½ cup fat-free, less-sodium chicken broth
- 1 cup (1/2-inch) diced onion
- 1/8 teaspoon white pepper
- 2 teaspoons chile paste
- 1 teaspoon dark sesame oil
- 4 teaspoons cornstarch, divided
- 1 cup (1/2-inch) diced fresh pineapple
- 1 cup (1/2-inch) diced medium red bell pepper
- 3 tablespoons ketchup
- 1 teaspoon Shaoxing (Chinese rice wine) or dry sherry
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 teaspoon dark soy sauce
1. Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside. 2. Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, ...
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