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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Based on a recipe from , with my own improvisations Ingredients:
3 tablespoons vegetable oil |
2 1/2 lbs boneless skinless chicken breasts, cut in 1 1/2 inch cubes |
salt |
pepper |
2 red bell peppers, cut in 1 inch squares |
2 green bell peppers, cut in 1 inch squares |
2 medium onions, cut in 1 inch squares |
1 (13 1/2 ounce) can pineapple chunks (drain and save juice) |
1/4 cup orange juice |
1/4 cup light brown sugar |
1/4 cup cider vinegar or 1/4 cup rice wine vinegar |
1/2 cup chicken stock |
4 teaspoons cornstarch, dissolved in |
4 teaspoons cold water |
Directions:
1. Combine the juices, sugar, vinegar and stock in a small bowl.
2. Season the chicken cubes. Sauté in the vegetable oil until all pinkness is gone and the chicken is beginning to brown. Remove to a clean plate/bowl.
3. Add peppers and onion to sauté pan. Heat for 1-2 minutes.
4. Add the pineapple. Heat 1 minute.
5. Add the juice mixture. Simmer until sauce has reduced by a third.
6. Add cornstarch slurry slowly, stirring well, until sauce has a nice consistency.
7. Add chicken back to pan, and simmer 5 minutes.
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