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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Adapted from Simply Recipes. Prep time doesn't include marinating. High heat is used for this recipe because it is a stir fry of sorts. Ingredients:
1 lb boneless skinless chicken thighs (cut into 1-inch chunks) or 1 lb chicken breast (cut into 1-inch chunks) |
1 (10 ounce) can pineapple chunks (reserve juice) |
1 tablespoon cooking oil |
1 teaspoon cooking oil |
1 medium onion, cut into wedges 1/4 inch thick |
1 red bell pepper, cut into 1 inch chunks |
1 yellow bell pepper, cut into 1 inch chunks |
1/2 teaspoon ground ginger |
1 dash salt |
1 dash sugar |
1 egg white |
1/2 teaspoon kosher salt (1/4 teaspoon table salt) |
1 tablespoon soy sauce |
1/3 cup water |
juice from the canned pineapple |
1/3 cup rice vinegar |
1/2 teaspoon kosher salt (1/4 teaspoon table salt) |
1/3 cup sugar |
2 tablespoons water |
2 tablespoons cornstarch |
Directions:
1. In a bowl, combine the egg white, salt, soy sauce. Add the chicken and stir to coat the chicken evenly. Let sit for 30 minutes at room temperature.
2. In the meantime, whisk together the pineapple juice, water, vinegar, salt, and sugar.
3. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add chicken to pan and stir fry until juices run clear, dish out the chicken onto a clean plate.
4. With heat still on high add remaining oil and stir in onion, bell peppers. ground ginger and stir-fry for 2 minutes over high heat, sprinkle with salt and sugar. Remove from wok and set aside.
5. Combine the sauce mixture in the wok, mix well, and bring to a boil.
6. Stir in thickener. Cook for 1 Minute.
7. Add pepper and onion mixture, chicken, and pineapple. Bring quickly to a boil. Immediately turn off heat. Serve over rice.
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