Spicy Sweet-And-Sour Chicken

• 4 teaspoons cornstarch, divided
• 5 teaspoons low-sodium soy sauce, divided
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon dark soy sauce
• 1 teaspoon Shaoxing (Chinese rice wine) or dry sherry
• 1/8 teaspoon white pepper
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken breast, cut into 2 x 1/2-inch-thick pieces
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon brown sugar
• 3 tablespoons ketchup
• 2 1/2 tablespoons rice vinegar
• 2 teaspoons chile paste
• 1 teaspoon dark sesame oil
• 1 tablespoon canola oil, divided
• 1 cup (1/2-inch) diced onion
• 1 cup (1/2-inch) diced green bell pepper
• 1 cup (1/2-inch) diced medium red bell pepper
• 1/2 cup (1-inch) slices green onions
• 1 cup (1/2-inch) diced fresh pineapple

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

cornstarch, soy sauce, fresh ginger, soy sauce, sherry, white pepper, garlic, skinless, chicken broth, brown sugar, ketchup, rice vinegar, chile paste, dark sesame oil, canola oil, onion, green bell pepper, red bell pepper, green onions, pineapple

Taken from www.myrecipes.com/recipe/spicy-sweet-and-sour-chicken (may not work)