China Sun Chicken
3 servings
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
½ cup water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon white vinegar
½ teaspoon red pepper flakes
Instructions
Step 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.
Step 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.
Hi There!
Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:
- Search recipes
- Submit your own recipes
- View and make comments on recipes
- Rate recipes
- Save and tag recipes to quickly find them later
Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃
Start your Free Trial today!
