Using a wok, this savory and sweet dish is made. If you’d prefer, you might use pork instead of chicken. Put it on top of rice. I wish you enjoyment!
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 3 |
| Yield: | 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
- 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.
Nutrition Facts
| Calories | 477 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 4 g |
| Protein | 38 g |
| Saturated Fat | 3 g |
| Sodium | 723 mg |
| Sugars | 32 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Great! Lots of flavor with limited ingredients! I added a bit of curry powder too.
Delicious!