Ingredients
Scale
- 500 g boneless skinless chicken breast, diced into 2.5 cm cubes
- 6 tablespoons cornstarch
- 50 ml vegetable oil, for frying
- Salt and pepper, to taste
- 1 onion, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 6 tablespoons ketchup
- 2 tablespoons cider vinegar
- 6 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, grated
- 432 g tin pineapple pieces, drained (reserve the juice)
Instructions
- In a mixing bowl, season the diced chicken with salt and pepper.
- Coat the chicken pieces in cornstarch until evenly covered.
- Heat vegetable oil in a wok or large frying pan over medium-high heat.
- Add the coated chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add sliced onion and bell peppers. Stir-fry for about 3-4 minutes until they start to soften.
- In a small bowl, mix together ketchup, cider vinegar, brown sugar, soy sauce, ginger, garlic, and reserved pineapple juice.
- Pour this sauce over the cooked vegetables in the pan.
- Add the fried chicken back into the pan with vegetables and sauce.
- Incorporate pineapple pieces and stir well to coat everything in the sauce. Cook for an additional 3-4 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 14g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg