Forget about take-out and make it yourself! This version is fast, tasty and doesn’t require breading the chicken.

Preparation time: 30 minutes

What you need

1.5 lb (700g) chicken breast, cut into 1” (2 cm) chunks

1 tablespoon oil

1 cup (500g) pineapple chunks, fresh or from the can

1 red bell pepper cut into 1” chunks

1 green bell pepper cut into 1” (2 cm) chunks

1 yellow onion cut into 1” chunks

1/2 cup (100g) brown sugar – you can substitute with white

1/2 cup (120ml) apple vinegar

4-5 tablespoons ketchup

¼ cup soy sauce (try to use reduced sodium)

1 teaspoon chili powder

3 cloves garlic, minced

1 tablespoon flour

Sesame seeds or green onions to garnish

How to do it:

To make the sauce, whisk together brown sugar, apple cider vinegar, ketchup and soy sauce into a small bowl. Add flour and stir well so there are no lumps left.

Heat oil to medium-high heat in a large pot and fry chicken for 4-5 minutes until thoroughly cooked through.

Reduce heat to low-medium and add the garlic, mix well and cook for 1 minute

Add the bell peppers, onion and pineapple and cook for 2 minutes until crisp-tender.

Add the sauce in and mix everything. Stir until the sauce has thickened.

Serve immediately, and garnish with sesame seeds or green onions.