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1
Sprinkle kosher salt and ground black pepper evenly over chicken, then toss in flour to coat.
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2
Set aside.
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3
Heat 1 tablespoon of oil in a large saucepan over medium-high heat.
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4
Add chicken to the skillet.
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5
Saute chicken, flipping halfway through, until it is cooked through, approximately 5 minutes.
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6
The chicken should have an internal temperature of 165 degrees F. Remove chicken from saucepan and set aside.
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7
Add remaining tablespoon of oil to the skillet.
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8
Add bell peppers, carrots, and onions.
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9
Saute veggies for approximately 5 minutes, stirring occasionally, until slightly tender but still packing a crunch.
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10
Remove vegetables and set aside.
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11
In a bowl, whisk together ketchup, Sriracha, rice vinegar, honey, and crushed pineapple with juice.
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12
Once completely mixed, empty sauce into the saucepan and, over medium heat, bring to a boil.
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13
Allow sauce to simmer for a few minutes.
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14
It should thicken on its own.
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15
Once thickened, add vegetables and chicken to the saucepan and toss to coat.
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16
Remove from heat and serve over rice.
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17
Garnish with sliced scallions and sesame seeds.
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18
This recipe keeps in the fridge, covered in a container, for up to 3 days.
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19
Note: I specifically suggest Frenchs tomato ketchup due to the fact that it does not contain high fructose corn syrup.
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20
You may use any tomato ketchup.
