Ingredients
1/2 c. pineapple juice
1/4 c. rice vinegar
1/4 c. packed brown sugar
1/4 c. ketchup
2 tbsp. low sodium soy sauce
2 tbsp. water
1 tbsp. cornstarch
2 tbsp. vegetable oil
6 boneless skinless chicken thighs (could also use ground chicken or ground turkey)
1 tbsp. sesame oil
1 small yellow onion, chopped
2 clove garlic, minced
1 tbsp. freshly minced ginger
1 c. shredded carrot
1/4 green cabbage, thinly sliced
1/4 c. low-sodium soy sauce
1 tbsp. sriracha
Thinly sliced green onions, for garnish
2 tsp. toasted sesame seeds, for garnish
Preparation
Step 1In a small saucepan over medium heat, add pineapple juice, vinegar, brown sugar, ketchup, and soy sauce. Bring to a boil, then reduce heat to a simmer. Step 2In a small bowl, whisk water and cornstarch together, then whisk into saucepan. Let simmer until sauce is thickened, 10 minutes. Let cool slightly. Sauce will continue to thicken when cooling. Step 3In a large skillet over medium heat, heat vegetable oil. Add chicken and cook until golden and cooked through, 5 minutes per side. Remove from skillet and let cool 5 minutes on a cutting board, then thinly slice. Step 4Return skillet over medium heat and heat sesame oil. Add onion and cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more. Add carrot, cabbage, and chicken and cook until cabbage is tender, 5 minutes. Add soy sauce and Sriracha and stir to combine. Step 5Garnish with green onions and sesame seeds and serve with sweet and sour sauce
