SWEET & SOUR CHICKEN w/ RICE
2 whole chicken breasts (about 1 lb) ~ boneless, skinless, cut into bite-size pieces
2 TB extra-virgin olive oil.......................1 TB minced or crushed garlic
2 cups water............................................1/3 uncooked regular white rice
small container of fresh pineapple from produce dept. (about 8-10 1" chunks ~ but cut them smaller and reserve the juice in bottom of plastic container)
1/4 cup cider or rice wine vinegar.........3 TB brown sugar (I like dark)
2 TB Balsamic vinegar............................2 tsp. coarse salt (Kosher, sea, Pink Himalayan)
1 tsp. ground ginger................................1/2 tsp. crushed or cracked red pepper
about 3/4 to 1 cup total ~ green and/or colored bell peppers (or mini sweet peppers) ~ cut into about 1/2" pieces (oops! no colored peppers! so thinly sliced some baby carrots instead)
3 TB cold water........................................2 TB cornstarch
1/4 cup white or yellow onion, chopped
2-3 green onions, chopped (add some in ~ save some for garnish)
fresh chopped cilantro or parsley, for garnish
TIP: It's much easier to cut your chicken when it's partially frozen!
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In large skillet, sauté chicken, white/yellow onions and garlic in oil until chicken is partially cooked. Stir in 2 cups water, reserved pineapple juice, rice, vinegar, brown sugar, Balsamic vinegar, salt, and ginger. Bring to a boil ~ reduce heat ~ cover and simmer about 12 minutes (or until rice is almost done). Add bell peppers, green onions and pineapple chunks.
Combine 3 TB cold water and cornstarch in a bowl with a little whisk. Whisk about 2 TB of the hot liquid from the chicken pan into it ~ quickly whisk the cornstarch mixture into the chicken & rice. Cover and simmer an additional 10-15 minutes (or until rice and peppers are done). Garnish with reserved green onions and/or cilantro / parsley
Serves 4 (if 2 are kids ~ but realistically serves 2-3)