A classic Asian dish reimagined with fresh pineapple, crunchy vegetables and a balanced sweet and spicy sauce.
Ingredients
- Chicken breast (cut into bite-sized pieces)
- All-purpose flour
- Soy sauce
- Rice vinegar
- Brown sugar
- Sriracha sauce
- Grilled sesame oil
- Diced pineapple
- Paprika
- Water
- Chicken broth
- Cornstarch
- Finely chopped onion
- Finely chopped yellow bell pepper
- Finely grated carrot
- Freshly grated ginger
- Garlic
- Canola oil (for frying/sauteing)
Instructions
- Coat the chicken pieces with flour.
- Fry the chicken in a pan with canola oil in two batches, then remove the chicken and discard the oil.
- Sauté the onions and carrots in the same pan for 5 minutes.
- Add the bell peppers, pineapple, garlic, and ginger, and continue cooking for 5 minutes.
- In a separate bowl, mix together the sauce ingredients (soy sauce, rice vinegar, brown sugar, sriracha, sesame oil, paprika, water, broth, and cornstarch).
- Add the sauce, chicken, and vegetables to the pan and stir until thickened.
