Sweet and Sour Chicken

Step 1. Bring Jasmine Rice, most of the Water, and half the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered.

Step 2. Meanwhile, whisk Rice Vinegar, Ketchup, Soy Sauce, Brown Sugar, the rest of the Water, and a little of the Cornstarch in a bowl until smooth.

Step 3. Toss Chicken Breast with the rest of the Salt, then coat lightly with the rest of the Cornstarch, shaking off excess.

Step 4. Heat half the Vegetable Oil in a large skillet over medium-high heat. Cook the chicken in batches, adding the rest of the oil for the second batch, until golden and no pink remains, about 6 minutes per batch. Transfer to a plate.

Step 5. Cook Bell Pepper and Pineapple in the skillet over medium-high heat, stirring, until the peppers are crisp-tender, about 4 minutes. Add Garlic and stir until fragrant, about 30 seconds.

Step 6. Stir the sauce again and pour it into the skillet. Simmer, stirring, until glossy and thick enough to coat the peppers, about 2 minutes. Fold in the chicken just until coated.

Step 7. Fluff the rice and divide among bowls. Spoon the chicken, pineapple, peppers, and sauce over the rice.