Pineapple Chicken
Although a pineapple and chicken combination is typical of Hawaiian cuisine, this recipe uses Chinese ingredients. The tanginess of the pineapple blends with the chicken to create a delightful stir-fried dish.
Serves 2
For the marinade:
1 teaspoon soy sauce
1 teaspoon rice vinegar
½ teaspoon grated fresh ginger
½ lb. boneless, skinless chicken breast cut into 1 inch cubes
For the sauce:
1 teaspoon grated fresh ginger
3 tablespoons pineapple juice
1 teaspoon rice vinegar
1 ½ tablespoons soy sauce
1 ½ tablespoons cornflour
2 minced cloves of garlic
Other ingredients:
1 tablespoons peanut oil
1 sliced carrot
1 cup chopped red bell pepper
1 cup chopped bok choy
1 cup canned pineapple chunks
½ cup sliced green onion
Mix all the ingredients for the marinade along with the chicken and place in the refrigerator.
While the chicken is marinading, mix together the ingredients for the sauce.
Heat the oil in the pan over a medium heat.Add carrot and red pepper and fry till soft. Next, add the bok choy and pineapple and stir-fry for a minute. Now add in the onions stir-fry for another minute. Keep the vegetables aside.
Now heat a little oil in the same pan and fry the chicken, which would be well-marinaded by now. Keep cooking the chicken till it is tender. Tip in the cooked vegetables and the sauce and mix well. Bring to the boil until the sauce thickens.
For best results, make sure both the pineapple juice and the chunks are unsweetened else the dish will turn out sickly sweet.