Stir-Fried Chicken and Pineapple is another easy to throw together dish with complex flavor. To add some color, carrots and bell peppers can also be added to the stir-fry. If you can’t find fresh pineapple, 15 ounces canned pineapple with the juice may be substituted.
Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Dark soy sauce is thicker than regular soy sauce. I have not been able to find dark soy sauce at the grocery store, but have seen it in local Asian markets. It is also available on Amazon: Superior Dark Soy Sauce. Kecap Manis (Indonesian Sweet Soy Sauce) can also be substituted with half the amount.
Stir-Fried Chicken and Pineapple
Adapted from The Asian Cook
Stir-Fried Chicken and Pineapple
Ingredients
- 1 1/4 pounds boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 4 tablespoons oil
- 1 garlic clove peeled and crushed
- 2 inch piece ginger peeled and cut into matchsticks
- 1 small onion thinly sliced
- 1 pineapple peeled, cored, and cut into 1 inch chunks
- 2 tablespoons dark soy sauce or 1 tablespoon kecap manis
- 1 bunch spring onions white parts whole, green parts thinly sliced
- salt and pepper to taste
Instructions
- Thinly slice the chicken breasts at a slight angle. Toss in a medium bowl with the cornstarch, salt, and pepper to taste.
- In a large wok or pan, drizzle oil and heat over medium high heat. Once thoroughly heated, fry the chicken until cooked through, stirring occasionally. Use a slotted spoon to remove the chicken to a towel lined plate.
- Add the garlic, ginger, and onion to the wok. Cook, stirring occasionally, until softened, but not brown. Stir in the pineapple pieces, soy sauce, and chicken. Cook until everything is heated through. Add the white parts of the spring onions and half of the sliced green parts.
- Serve hot with rice and remaining sliced green onions as garnish.
Leave a Reply