Sweet and sour pineapple chicken

62

PREP TIME

20 min

TOTAL TIME

30 min

Serves

4

Sweet and sour pineapple chicken

Photo, Roberto Caruso.


Ingredients

  • 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.

 

How to peel and core a whole pineapple

Nutrition (per serving)

  • Calories
  • 331,
  • Protein
  • 27 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 9 g,
  • Fibre
  • 2 g,
  • Sodium
  • 687 mg.
  • Excellent source of
  • vitamin C
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