SweetFire Chicken

Source: Modified from So I Married a Triathlete as seen on Christine’s Kitchen Chronicles

Ingredients

• 2-3 boneless skinless chicken breasts, cut into 1" chunks
• 1 cup flour
• 2 Tablespoons cornstarch
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 3/4 of a red bell pepper, seeded and sliced
• 1/2 of a small onion, sliced
• 1 1/2 cups fresh pineapple, chopped (can substitute drained canned pineapple chunks)
• 1/2 cup Thai sweet chili sauce
• Vegetable oil

Directions

1. Chop and prepare all ingredients before starting.
2. Heat oil in pan on stovetop. Mix flour, cornstarch, cayenne pepper, salt and pepper in a gallon ziplock bag. Add chicken pieces and coat evenly. Once pan has heated, add the chicken pieces. Throw out the leftover flour mixture. Cook 4-5 minutes, stirring several times to cook chicken. If the pan surface gets dry, add a little bit more oil.  Once the chicken has browned and cooked, remove and set aside.
3. Add the bell pepper and onions to the pan and stir fry about 3-4 minutes. Add the sweet chili sauce and stir. Then immediately add the cooked chicken and pineapple. Allow to cook for 2-3 minutes. Serve over rice immediately.