- Whisk ¼ cup of the reserved pear juice with the cornstarch until completely smooth.
- Combine the cornstarch mixture, ¾ cup of the remaining pear juice, sugar, cider and white vinegars, ketchup and soy sauce in a large non-reactive pan over high heat. Cook, stirring frequently, until the sauce comes to a gentle boil. Reduce the heat and continue to simmer until the sauce reaches a desired consistency, about 10 minutes.
- Meanwhile, heat the oil in a large sauté pan over medium heat. When the oil is hot, add the diced peppers and cook until slightly soft. Reduce the heat to medium low, add the drained pears and chicken, and toss together to warm slightly. Add the sauce, stirring to thoroughly coat all of the ingredients and cook until completely warmed through. Serve with brown rice.
Recipe by Gloria Stoverink, Jackson High School, Jackson, MO