Naked Sweet and Sour Chicken

Serves: 4

Cooking Time: 15 min

What You'll Need:

2 tablespoons vegetable oil
1 1/2 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
1 clove garlic, minced
2 tablespoons ketchup
2 tablespoons honey
2 tablespoons white vinegar
1 (20-ounce) can pineapple chunks in juice, undrained
2 large red bell peppers, cut into thin strips
3 tablespoons soy sauce
2 tablespoons cornstarch
6 scallions, cut into 1-inch pieces

What To Do:

1. Preheat a stovetop wok or large skillet over medium-high heat or an electric wok to 400 degrees F. Heat oil until hot but not smoking. Add chicken and garlic and cook 4 to 5 minutes, or until no pink remains in the chicken, stirring occasionally.

2. Add ketchup, honey, vinegar, pineapple and its juice, and red peppers; cook 5 to 7 minutes, or until sauce begins to boil.

3. Meanwhile, in a small bowl, combine soy sauce and cornstarch; whisk well.

4. When ketchup mixture is bubbling, add soy sauce mixture; cook 2 to 3 more minutes, or until heated through and sauce has thickened. Add scallions and toss until well coated.