Sweet and Sour Pineapple Chicken
141
- Prep Time20 mins
- Total Time30 mins
- Makes4 servings
(Produced by Aimee Nishitoba. Photography: Christie Vuong. Food styling: Ashley Denton. Prop Styling: Cailen Speers)
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.
Nutrition (per serving)
Calories 331, Protein 27g, Carbohydrates 33g, Fat 9g, Fibre 2g, Sodium 687mg.
Excellent source of vitamin C.
