Homemade Sweet and Sour Chicken

Sprinkle kosher salt and ground black pepper evenly over chicken, then toss in flour to coat. Set aside.

Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add chicken to the skillet. Saute chicken, flipping halfway through, until it is cooked through, approximately 5 minutes. The chicken should have an internal temperature of 165ºF. Remove chicken from saucepan and set aside.

Add remaining tablespoon of oil to the skillet. Add bell peppers, carrots, and onions. Saute veggies for approximately 5 minutes, stirring occasionally, until slightly tender but still packing a crunch. Remove vegetables and set aside.

In a bowl, whisk together ketchup, Sriracha, rice vinegar, honey, and crushed pineapple with juice. Once completely mixed, empty sauce into the saucepan and, over medium heat, bring to a boil. Allow sauce to simmer for a few minutes. It should thicken on its own.

Once thickened, add vegetables and chicken to the saucepan and toss to coat. Remove from heat and serve over rice. Garnish with sliced scallions and sesame seeds.

This recipe keeps in the fridge, covered in a container, for up to 3 days.

Note: I specifically suggest French’s tomato ketchup due to the fact that it does not contain high fructose corn syrup. You may use any tomato ketchup.