Lighter Sweet and Sour Chicken

From Iowa Girl Eats but I changed a few things.

Serves 4. I doubled it.

About 250 calories per serving

without rice

For the Stir Fry:

• 1 1/2 Tbsp. coconut oil, divided
• 1 lb boneless skinless chicken breasts (about 2 breasts), cut into 1-inch pieces
• 1 large white onion, chopped into 1-inch pieces
• 1 green bell pepper, chopped into 1-inch pieces
• 1 red bell pepper, chopped into 1-inch pieces
• 2 cups fresh pineapple chunks
• 2 carrots, peeled and chopped into coins
• 2 cloves garlic, minced
• sesame seeds (if desired)
• white or brown rice, for serving

For the Sauce:

• 1/4 cup ketchup
• 3 Tbsp. red pepper chile sauce
• 3 Tbsp. rice wine vinegar
• 3 Tbsp. brown sugar
• 1 pinch white pepper
• 1/2 cup pineapple juice (or orange juice, or any kind of citrus juice)
• 1 Tbsp. cornstarch

Instructions

• Heat 1 Tbsp. oil in a large deep-bottomed skillet over medium-high heat. Season chicken with salt and pepper, then add to skillet. Saute for about 5 minutes, flipping occasionally, until the chicken is cooked through and no longer pink on the inside. Remove chicken and set aside.
• Add an additional 1 Tbsp. oil to the skillet, then add in the onion, peppers, carrots. Saute for about 5 minutes, stirring occasionally. Add garlic and cook for another 3 minutes or until the vegetables are tender yet still a bit crisp. Remove vegetables and set aside.
• Add ketchup, red chili pepper sauce, vinegar, brown sugar and white pepper to pan, and whisk to combine. In a separate bowl, whisk together the fruit juice and cornstarch until it has dissolved. Then add the mixture to the sauce. Bring to a boil, then reduce heat to medium-low. Add back in the vegetables and chicken, and stir until evenly coated.
• Remove from heat and serve over rice, garnished with sesame seeds if desired. Serve immediately, or refrigerate in a covered container for up to 3 days.