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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This sweet and savory dish is prepared wok-style. You can substitute the chicken for pork if you like. Serve it over rice. I hope you enjoy! Ingredients:
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 |
Directions:
1. 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.
2. 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.
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