This is such a wonderful dinner. I make it extra saucey because for me that makes it extra delicious. My husband loves it as does my toddler (though he opts for the tender bits of chicken and ripe pineapple slices in sauce).
½ teaspoon cornstarch
Jasmine rice for serving
In a medium bowl combine ingredients of the sauce and whisk until thoroughly mixed. Set your sauce to the side of your large frying pan/wok.
Set your frying pan on high heat and add your oil. Wait until it is sizzling hot then add your chicken. Cook chicken about 2 minutes until it is mostly white and only a little pink remains. Add in your garlic, peppers and onion and then cook a minute more. Next stir in your sauce and add your baby corn and pineapple. Bring sauce to a simmering boil and then add in scallion. Cook in lightly bubbling sauce for 4-5 minutes until sauce thickens, onions and peppers soften and chicken is cooked fully.