|Meatballs and vegetables|
4 Tbsp. cornstarch, divided
1/2 c. water
3 Tbsp. apple cider vinegar
1/2 c. brown sugar
1 Tbsp. oil
8 mini bell peppers, chopped
1 can water chestnuts, sliced and drained
20 oz. can pineapple chucks, drained but reserving the juice (should be about 3/4 c.)
black pepper, to taste
1 1/2 Tbsp. Sriracha, or to taste
Hot cooked rice
In a different bowl, whisk together the water, vinegar, brown sugar, the remaining soy sauce, the remaining cornstarch, and the reserved pineapple juice. Set aside.
Heat the oil in a large pan on high. Add the meatballs. Cook 2-4 minutes, or until heated through. I like when they start to brown on the outside. Add in the bell peppers and water chestnuts. Let cook about 2 minutes, stirring occasionally.
Add in the pineapple chunks and the sauce. Do not stir until the sauce starts to bubble. While you're waiting, add in as much as you want of black pepper. Once the sauce starts to bubble, stir on high heat for about 2-3 minutes. The sauce should thicken during this time. If it hasn't, just keep it on the heat a little longer.
|Ready to eat!|
Reduce heat. Add in the Sriracha, making sure you taste it to make sure it's as spicy as you want it. Serve over hot cooked rice.
Here's a link to the recipe I adapted: barefeetinthekitchen.blogspot.com/2013/04/sriracha-sweet-and-sour-chicken-stir-fry-recipe.htmld