Spicy Sweet-and-Sour Chicken

Ingredients

• 4 teaspoons cornstarch, divided
• 5 teaspoons low-sodium soy sauce, divided
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon dark soy sauce
• 1 teaspoon Shaoxing (Chinese rice wine) or dry sherry
• 1/8 teaspoon white pepper
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken breast, cut into 2 x 1/2–inch-thick pieces
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon brown sugar
• 3 tablespoons ketchup
• 2 1/2 tablespoons rice vinegar
• 2 teaspoons chile paste
• 1 teaspoon dark sesame oil
• 1 tablespoon canola oil, divided
• 1 cup (1/2-inch) diced onion
• 1 cup (1/2-inch) diced green bell pepper
• 1 cup (1/2-inch) diced medium red bell pepper
• 1/2 cup (1-inch) slices green onions
• 1 cup (1/2-inch) diced fresh pineapple

Preparation

1. 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. 2. Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.
3. 3. Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; sauté 4 minutes or until crisp-tender. Transfer to a bowl.
4. 4. Heat remaining 2 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Sauté an additional 3 minutes or until chicken is done.
5. 5. Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.