Sweet and Sour Chicken Bundles

1/3 C. low-sodium chicken broth

2 T. rice vinegar

2 T. ketchup

1 T. low-sodium soy sauce

2 tsp. sesame oil

1 T. sugar

2 tsp. cornstarch

1 T. plus 2 tsp. canola oil

1 lb. skinless, boneless chicken breasts, sliced into 1/2-inch cubes

1 small green bell pepper, chopped

1 small red bell pepper, chopped

2 scallions, thinly sliced

2 garlic cloves, minced

2 tsp. minced ginger

1 C. chopped pineapple

12 egg roll wrappers

 

In a small bowl, whisk together the first seven ingredients. Set the sauce aside. Heat 1 T. of the canola oil in a large skillet over medium heat. Add the chicken and cook until it’s no longer pink, about 5 minutes. Add the peppers, scallions, garlic, and ginger and cook, stirring often, until the peppers are slightly tender, about 3 minutes. Pour in the sauce and bring the mixture to a boil. Continue to cook the mixture until the sauce has thickened slightly, about 1 minute. Stir in the chopped pineapple, then remove the pan from the heat. Heat the oven to 375° and coat a standard 12-cup muffin tin with cooking spray. Center and press an egg roll wrapper into each well of the tin to form a cup. Fill each one with the chicken mixture. Fold in three corners of each wrapper, then lightly brush the inside of the remaining corner with water and press it in place on top of the others. Brush the tops of the bundles with the remaining oil. Bake them until golden and crisp, about 15 minutes. Let them cool for 5 minutes before unmolding them.