Updated Jan 12, 2018Chatelaine
skinless, boneless chicken breasts, cut into cubes
Shoaxing cooking wine, sake or sherry
2 1/2 tbsp
red bell pepper, cut into 1/2-in. bite-size pieces
packed brown sugar
peeled chunks of pineapple
green onions, cut into 1-in. pieces
- STIR chicken, cooking wine and salt in a bowl and let stand for 10 min. Add flour and 2 tbsp cornstarch and stir to coat.
- HEAT oil in a wok or large frying pan over medium-high heat. Stir-fry chicken in batches, being careful to avoid splattering oil, until golden brown, 2 to 3 min. Remove with slotted spoon and transfer to a plate.
- DISCARD all but 1 tbsp oil in pan and return to heat. Add red pepper and stir-fry until tender-crisp, 3 min.
- STIR remaining 1/2 tbsp cornstarch, brown sugar, vinegar and water in a small bowl. Add chicken, pineapple and cornstarch mixture to pan and stir-fry until chicken is coated, 1 to 2 min. Stir in green onions.
NutritionCalories 331, Protein 27 g, Carbohydrates 33 g, Fat 9 g, Fibre 2 g, Sodium 687 mg. Excellent source of vitamin C
How to peel and core a whole pineapple