- 4 chicken breasts cut into 1/2 inch cubes
- 2 Tablespoons cornstarch
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 3 Tablespoons ketchup
- 2 Tablespoons soy sauce
- 1 Tablespoon oil
- 1 Tablespoon fresh ginger, or 1.5 teaspoons ginger powder
- 2 garlic cloves, minced
- 1 green pepper, seeded and cut into 1/2 inch pieces (I used red pepper)
- 1 8-ounce can pineapple chunks in juice, drained
1. Combine chicken with 1 Tablespoon of cornstarch in a medium bowl; toss well to coat and set aside. Combine remaining 1 Tablespoon cornstarch, water, vinegar, sugar, ketchup and soy sauce in a small bowl; set aside.
2. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the bell pepper and pineapple; stir-fry until crisp-tender, about 3 minutes. Add the vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is just cooked through, 1-2 minutes.