Sweet and Sour Chicken with Yellow Capsicum

Ingredients

• 500 g chicken breast, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tbsp cornstarch
• 1 large yellow capsicum, chopped into chunks
• 1 medium onion, chopped into chunks
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 0.5 cup pineapple chunks (optional)
• 2 tbsp vegetable oil
• 0.25 cup ketchup
• 3 tbsp rice vinegar
• 2 tbsp brown sugar
• 0.25 cup water or pineapple juice

Steps

1. In a bowl, toss the chicken pieces with 1 tablespoon of soy sauce, Shaoxing wine, and 1 tablespoon of cornstarch. Let it marinate for 10 minutes.
2. In a separate small bowl, whisk together the ketchup, rice vinegar, brown sugar, water (or pineapple juice), remaining 1 tablespoon of soy sauce, and remaining 1 tablespoon of cornstarch to make the sauce.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5 to 6 minutes. Remove the chicken from the pan and set aside.
4. Add the remaining 1 tablespoon of oil to the same pan. Stir-fry the garlic, ginger, onion, and yellow capsicum chunks for 3 to 4 minutes until the vegetables are slightly softened but still crisp.
5. Return the chicken to the pan along with the pineapple chunks (if using). Pour the prepared sauce over the ingredients.
6. Stir-fry constantly for 1 to 2 minutes until the sauce bubbles, thickens, and thoroughly coats the chicken and vegetables. Serve hot with steamed rice.