Juicy chicken with peppers smothered in a sweet Hawaiian sauce, served over rice and topped with crunchy noodles!
3-4 boneless skinless chicken breasts, cut into 1 inch pieces
salt and pepper, to taste
1 large red bell pepper, chopped
white rice, cooked (about 4 cups cooked rice)
12 ounces pineapple juice
1/4 teaspoon ginger
optional: crunchy Asian noodles, sliced green onions, sesame seeds
2 teaspoons hot chili sauce (like sriracha)
4 teaspoons minced garlic
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup ketchup
4 tablespoons rice vinegar
1/2 cup cold water
2 tablespoons corn starch
In a small sauce pan combine all sauce ingredients except for cold water + corn starch. Whisk together and bring to a boil over medium-high heat.
In a small bowl whisk together water and corn starch until dissolved. Add corn starch mixture to boiling sauce. Stir until thickened, then remove from heat.
Season chicken pieces with salt and pepper. Spray a large pan or nonstick skillet with cooking spray and cook chicken 8-10 minutes until browned and cooked through. Add chopped red peppers and cook 1-2 minutes longer.
Add sauce to pan and stir chicken and peppers to coat well. Serve over rice and top with crunchy noodles, green onions, and sesame seeds if desired.