2
skinless, boneless
chicken breasts
, cut into cubes
2 tbsp
Shoaxing cooking wine, sake or
sherry
1 tsp
salt
3 tbsp
all-purpose
flour
2 1/2 tbsp
cornstarch
, divided
1/3 cup
vegetable
oil
1
red bell
pepper
, cut into 1/2-in. bite-size pieces
3 tbsp
packed brown
sugar
2 tbsp
white
vinegar
2 tsp
water
3 cups
peeled chunks of
pineapple
2
green onions
, cut into 1-in. pieces
Instructions
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.
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