Hawaiian Chicken & Rice

Ingredients:
Chicken:
500g chicken breast, cut into 1” (2.5 cm) pieces
½ teaspoon salt
2 T pineapple juice
⅓ cup cornstarch
4 T oil

Sauce:
¾ cup pineapple juice
2 tablespoons soy sauce
⅓ cup ketchup
½ cup apple cider vinegar
½ cup brown sugar
½ t garlic powder
1 tablespoon cornstarch

Stir Fry:
1 cup (about half a 20 oz/565 g can) pineapple slices, cut into 1” (2.5 cm) chunks (get the kind in its own juice, to use for the sauce)
1 cup (about half a 20 oz/565 g can) peach halves, cut into 1” (2.5 cm) chunks
1 bell pepper, cut into 1” (2.5 cm) pieces
1 medium onion, diced
2-3 mushrooms, sliced
4 cups rice, prepared (2 cups rice, 4 cups water)

Method:
Add apple cider vinegar, brown sugar, ketchup, soy sauce, pineapple juice, garlic, and cornstarch to a medium bowl. Give it all a good stir, with a whisk, until the sugar and cornstarch dissolve. Next, in another medium size bowl, add the chicken, salt, and pineapple juice, and mix well. Let marinate while preparing other ingredients. When you’re ready to cook, add the cornstarch to the marinated chicken and toss it to coat it completely. In a large, deep, nonstick frying pan, heat the oil over medium-high heat until hot. Shake the excess cornstarch off the chicken and spread the pieces into the pan without the pieces overlapping. Cook without touching until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned, another 2 minutes. Transfer the chicken to a big plate to let it cool. Use a few layers of paper towel held in a pair of tongs to wipe the extra oil from the pan and leave only 1 tablespoon in it. If your pan doesn’t have enough oil, add 1 tablespoon of oil. Heat the skillet over high heat and add the onions, mushrooms, peaches, pineapples and peppers. Allow them to cook undisturbed for 1 to 2 minutes, until the pineapples caramelize and the peppers begin to blister. Stir a few times. Stir the sauce again to dissolve the cornstarch completely, and pour it into the pan. Cook until the sauce is fully thickened. Take the pan off the heat and add the chicken. Toss to coat the chicken with sauce. Serve hot as a main dish, with steamed rice.

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