Glazed in an overly sweet yet tangy unusual red sauce, this was my favorite dish to eat with sticky steamed rice.
- 20 ounce can pineapple chunks in 100% pineapple juice
- ½ tablespoon corn starch
- ¼ cup packed brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1/2 teaspoon fresh minced ginger
- 1 ½ lbs. boneless, skinless chicken breasts cut into ¾-inch cubes
- 2 teaspoons kosher salt
- 2 tablespoons corn starch
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 medium onion, chopped into ¾-inch pieces
- 1 green bell pepper, stems and seeds removed. Chop into ¾-inch pieces
- 1 red bell pepper, stems and seeds removed. Chop into ¾-inch pieces
- 4 cups steamed rice
Pour out the pineapple juice from the can into a small sauce pan. Add the corn starch and whisk until the corn starch has dissolved.
Whisk in the brown sugar, cider vinegar, soy sauce, ketchup, and ginger.
Heat the sauce pan on medium high heat. Allow the sauce to come to a low simmer and reduce the heat to medium low. Cook the sauce for 3-5 minutes until it thickens. Set the sauce aside.
Massage the chicken with the salt. Then transfer the chicken to a sealable container and bag. Add the cornstarch. Seal the container and shake until the chicken is coated.
Heat a wok or large frying pan on high heat. Add the oil followed by the chicken.
Cook the chicken for 5-6 minutes until cooked through. Lightly season with salt and pepper.
Remove the chicken to a plate or bowl.
Add the onions and bell peppers to the hot wok. Lightly season with salt and pepper.
Cook the vegetables for 3-4 minutes, stirring occasionally.
Add the pineapple chunks, chicken, and sauce. Cook the stir-fry for 3 minutes.
Serve with steamed rice