Cooking the Rice
In a saucepan, combine 2 cups water with 2 teaspoons Better Than Bouillon roasted chicken base, stirring until dissolved. Add 1 cup rinsed white rice and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15–18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for a few minutes before fluffing with a fork.
Preparing the Chicken
In a bowl, toss 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces) with 2 tablespoons cornstarch and 1 tablespoon soy sauce until evenly coated. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat, then add the chicken. Cook for about 4–5 minutes, turning occasionally, until golden and cooked through. Remove from the pan and set aside.
Cooking the Vegetables
In the same pan, add 1 red bell pepper (cut into bite-sized pieces), 1 green bell pepper (cut into bite-sized pieces), 1 small onion (cut into bite-sized pieces), and 1 thinly sliced carrot. Stir-fry for about 3–4 minutes until slightly softened but still crisp. Add 1 cup pineapple chunks (canned or fresh) and cook for another minute to warm through.
Making the Sauce
In a small bowl, whisk together ¼ cup rice vinegar, 3 tablespoons ketchup, 2 tablespoons soy sauce, and 2 tablespoons brown sugar until smooth. Stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons water to help thicken the sauce.
Combining and Finishing
Return the cooked chicken to the pan with the vegetables and pour in the prepared sauce. Stir everything together and cook for 1–2 minutes until the sauce thickens and evenly coats the chicken and vegetables.
Serving
Serve the sweet and sour chicken over the prepared rice and garnish with 2 sliced green onions. Enjoy immediately while hot for the best flavor and texture.
