Serves: 3 to 4
Ingredients:
1 tbsp. soy sauce
2 cloves garlic, minced
1 lb. boneless, skinless chicken, cut into 1″ pieces
1/2 cup or more, corn starch
1 can (8 oz.) pineapple chunks in juice, undrained
2 tbsp. peanut or vegetable oil, divided
2 medium carrots, diagonally cut into thin slices
1 large green bell pepper, cut into 1″ pieces
1/3 cup stir-fry sauce or light soy sauce
1 tbsp. white wine vinegar or white vinegar
Hot cooked rice
Method:
Combine soy sauce and garlic in medium bowl. Toss chicken in mixture and then coat with corn starch.
Heat wok or large skillet. Add 1 tbsp. oil and when hot, add chicken and stir-fry until white throughout. You may deep fry the chicken instead in another skillet if you want a really crispy coating.
Remove chicken to a plate and keep warm. Add remaining oil to skillet. Add carrots and green peppers. Stir-fry 4 to 5 minutes until tender crisp.
Drain pineapple, reserving 2 tbsp. juice. Add pineapple to wok and heat through. Add stir-fry sauce, pineapple juice, and vinegar. Bring to a boil. Add chicken and any accumulated juices.
Heat through and serve over rice.
