Spicy Sweet-and-Sour Chicken

Ingredients

• 1 tablespoon brown sugar 
• 1 tablespoon canola oil divided
• 2 teaspoons chili paste depending on your taste pref 
• 4 teaspoons cornstarch divided
• 1 teaspoon sesame oil dark
• 0.5 cup fat-skimmed beef broth fat-free
• 1 teaspoon ginger fresh minced peeled
• 2  garlic clove minced
• 1 cup bell pepper diced green ()
• 0.5 cup spring onion (1-inch)
• 3 tablespoons catsup 
• 5 teaspoons soy sauce low-sodium divided
• 1 cup onion diced ()
• 1 cup pineapple fresh diced ()
• 1 cup bell pepper diced red ()
• 2.5 tablespoons rice vinegar 
• 1 teaspoon rice wine dry chinese ( rice wine)
• 1 pound chicken breast boneless skinless cut into 2 x 1/2-inch-thick pieces
• 1 teaspoon soya sauce dark
• 0.1 teaspoon pepper white

Equipment

• bowl
• frying pan

Directions

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