Ingredients
- 1 pound boneless skinless chicken thighs (cut into 1-inch chunks) or 1 pound chicken breast (cut into 1-inch chunks)
- 1 can (10 ounce) pineapple chunks (reserve juice)
- 1 tablespoon oil (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
- Pinch salt and sugar
- MARINADE
- 1 egg white
- 1/4 teaspoon salt
- 1 tablespoon soy sauce
- SAUCE
- 1/3 cup water
- Pineapple juice (use the juice from the can)
- 1/3 cup rice vinegar
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- Thickener
- 2 tablespoons water and 2 tablespoons cornstarch
How to Make
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Step 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
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Step 2: In the meantime, whisk together the pineapple juice, water, vinegar, salt, and sugar
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Step 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
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Step 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
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Step 5: Combine the sauce mixture in the wok, mix well, and bring to a boil, stir in thickener and cook for 1 Minute.
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Step 6: Add pepper and onion mixture, chicken, and pineapple. Bring quickly back to a boil. Immediately turn off heat. Serve over rice.
We hope you enjoy this recipe!
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