Sweet and Sour Chicken

Cut chicken breast into 2 cm cubes. Toss with cornstarch, salt, and black pepper in a bowl until evenly coated.

Whisk together ketchup, rice vinegar, soy sauce, brown sugar, and water in a small bowl. Set aside.

Peel and mince garlic and ginger. Peel onion and cut into 2 cm chunks. Peel carrot and slice into 0.5 cm rounds. Core bell peppers and cut into 2 cm pieces. Drain pineapple if using canned and cut into bite-sized chunks.

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temp 75°C). Remove to a plate.

Add remaining 1 tablespoon oil to the skillet. Add onion, garlic, and ginger and cook 2–3 minutes, stirring, until softened and aromatic.

Add carrot, bell peppers, and pineapple. Cook 5 minutes, stirring occasionally, until vegetables are crisp-tender and lightly browned at the edges.

Return chicken to the skillet and pour in the sauce. Stir well to coat everything and simmer 2–3 minutes until the sauce thickens and clings to the chicken and vegetables.

Serve over cooked rice and garnish with sesame seeds.