1½ lbs boneless skinless chicken breasts, cut into 1 inch pieces
¼ cup corn starch
2 Tbsp olive oil
2 red bell peppers, cut into 1.5-inch pieces
2 green bell peppers, cut into 1.5-inch pieces
1 onion, cut into 1.5-inch pieces
Sauce:
¾ cup sugar
½ cup apple cider vinegar
2 Tbsp low-sodium soy sauce
1 tsp garlic powder
½ tsp onion powder
¼ cup ketchup
1 Tbsp cornstarch + 2 Tbsp cold water
Instructions
Add chicken and corn starch to a ziplock bag and toss well to coat. Heat olive oil in a large, deep skillet over medium-high heat. Once hot, add the chicken and cook 4-5 minutes or until no longer pink. Add the peppers and onions and cook an additional 7-9 minutes or until peppers and onions tender and chicken is cooked through.
Meanwhile, prepare the sauce. In a medium bowl, whisk together the sugar, vinegar, soy sauce, garlic powder, onion powder, and ketchup. In a small bowl, whisk together the corn starch and water; whisk corn starch mixture into the ketchup mixture and transfer to a small sauce pan. Heat the sauce over medium heat until bubbly. Reduce heat to low and simmer until thickened, about 5 minutes, whisking often.
Pour the sauce over chicken and vegetables, mix well and cook an additional 1-2 minutes. Serve over rice, if desired.