- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken breast halves - cut into 1/2 inch pieces
- 2 carrots, julienned
- 2 cloves garlic, pressed
- 1 teaspoon ground ginger
- 4 shallots, chopped
- 1 bell pepper, slivered
- 1 (20 ounce) can pineapple chunks in natural juice, liquid drained and reserved
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon red pepper flakes
- Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
- Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.
04/05/2018
recipepes.com
China Sun Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
