For the chicken:
1 lb chicken thighs or breast, cut into 1" pieces
½ tsp salt
1 tbsp dry sherry
⅓ cup cornstarch
4 tbsp peanut oil
For the sauce:
¾ cup pineapple juice
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp cornstarch
For the stir-fry:
1 cup pineapple slices, cut into 1" chunks
1 bell pepper, cut into 1" pieces
1 tbsp ginger, minced
In a medium-sized bowl, add the chicken pieces, salt, and dry sherry then mix them well. Marinate while preparing the other ingredients.
In a medium-sized bowl, combine all the ingredients for the sauce. Stir well until the sugar is dissolved. Set aside the mixture.
Add cornstarch to the marinated chicken and make sure to completely coat the chicken pieces.
In a large nonstick skillet, heat oil over medium-high heat.
Shake the excess cornstarch off the chicken and spread the pieces into the pan without overlapping. Let it cook for 2 minutes or more until the bottom turns brown. Flip to cook the other side until browned for another 2 minutes. Transfer the chicken to a plate and let it cool.
Reduce the oil in the pan and make sure to leave one tablespoon of it. Heat the skillet over high heat and add in the pineapples and peppers.
Add the ginger on top of the vegetables and allow them to cook undisturbed for 1 to 2 minutes until the pineapples caramelize and the peppers begin to blister. Then stir a few times.
Stir the sauce and make sure to dissolve the cornstarch. Pour the mixture into the pan and let it cook until the sauce is fully thickened.
Take the pan off the heat and add in the chicken. Stir to make sure that the chicken pieces are fully coated with the sauce.
Top your steamed rice with the chicken and sauce and your oriental flavored chicken is ready to be served.
You can garnish your meal with sesame seeds and green onions before serving.
Sugar: 17g
:
Calcium: 24mg
Calories: 508kcal
Carbohydrates: 33g
Cholesterol: 111mg
Fat: 33g
Fiber: 2g
Iron: 1mg
Potassium: 461mg
Protein: 20g
Saturated Fat: 7g
Sodium: 886mg
Vitamin A: 1049IU
Vitamin C: 48mg
