Ingredients
4 portions
| 3 | boneless skinless chicken breasts, cubed | |
| 2 | eggs, beaten | |
| ½ cup | all-purpose flour | |
| sea salt and freshly ground pepper to taste | ||
| Pastene Extra Virgin Olive Oil | ||
| 1 | red bell pepper, sliced thin | |
| 1 | yellow bell pepper, sliced thin | |
| 2 cups | broccoli florets | |
| 3 Tbsp | sugar | |
| 2 Tbsp | rice vinegar | |
| 1 | garlic clove, grated | |
| 2 Tbsp | soy sauce | |
| ½ cup | Pastene Gourmet Ketchup with Italian Herbs | |
| ½ cup | pineapple juice | |
| 2 Tbsp of each | cornstarch blended with water |
Directions
Prep Time: 35 minutes Cook time: 30 minutes
- Preheat oven to 400°F. Line a baking sheet with a silicone mat.
- In a bowl, beat eggs. In a separate bowl, stir flour, salt and pepper together.
- Stir chicken pieces into beaten eggs. In small batches, toss chicken cubes in flour. Arrange chicken pieces on one side of the baking sheet and vegetables on the other. Drizzle olive oil over everything. Bake 20 minutes.
- To make the sauce, mix the sugar, vinegar, garlic, soy sauce, ketchup, juice and cornstarch/water together in a small saucepan. Cook over medium heat and bring to a boil. Allow the sauce to thicken and then remove from heat.
- Remove baking sheet from oven and pour sauce over chicken. Mix well. Then stir vegetables in with chicken.
- Continue baking 5 minutes.
- Serve the chicken and vegetables over the rice of your choice.
