Noble House Three Tastes Chicken

• 4 teaspoons cornstarch, divided
• 5 teaspoons soy sauce, divided
• 1 teaspoon fresh ginger, peeled and minced
• 1 teaspoon dark soy sauce
• 1 teaspoon shaoxing wine or 1 teaspoon dry sherry
• 18 teaspoon pepper
• 2 garlic cloves, minced
• 1 lb chicken breast, skinless, boneless and cut into 2 x 1/2 inch-thick pieces
• 12 cup chicken broth
• 1 tablespoon brown sugar
• 3 tablespoons ketchup
• 2 12 tablespoons rice vinegar
• 2 teaspoons chili paste
• 1 teaspoon dark sesame oil
• 1 tablespoon vegetable oil, divided
• 1 cup onion, diced in 1/2 inch sections
• 1 cup green bell pepper, diced in 1/2 inch sections
• 1 cup medium red bell pepper, diced in 1/2 inch sections
• 12 cup green onion, sliced in 1 inch sections
• 1 cup fresh pineapple, diced in 1/2 inch sections

1. Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, and next 5 ingredients (through garlic) in a medium bowl.
2. Add chicken and stir well to coat.
3. Set aside.
4. Combine broth, remaining cornstarch, brown sugar, remaining soy sauce, ketchup, vinegar, chile paste, and sesame oil with a whisk.
5. Heat 1/2 teaspoon vegetable oil in a large skillet over medium-high heat.
6. Add diced onion, bell peppers, and green onions to pan and saute 4 minutes or until crisp-tender.
7. Transfer to a bowl.
8. Heat remaining oil in pan.
9. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute.
10. Cook an additional 3 minutes or until chicken is done, stirring occationally.
11. Return vegetable mixture to pan.
12. Add soy sauce mixture and pineapple, stirring well to combine.
13. Bring to a boil and cook 1 minute or until thickened, stirring constantly.

cornstarch, soy sauce, fresh ginger, soy sauce, shaoxing wine, pepper, garlic, chicken, chicken broth, brown sugar, ketchup, rice vinegar, chili paste, dark sesame oil, vegetable oil, onion, green bell pepper, red bell pepper, green onion, fresh pineapple

Taken from www.food.com/recipe/noble-house-three-tastes-chicken-453765 (may not work)