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Chicken And Hot Peppers

Flavors.of.Asia's picture
  Canned pineapple slices 8 1⁄4 Ounce (1 Can)
  Cornstarch 1 1⁄2 Teaspoon
  Soy sauce 2 Tablespoon
  Whole chicken breasts 2 , skinned, split, boned, and cut into 1-inch pieces
  Cooking oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Green onions 6 , bias-sliced into 1-inch lengths
  Canned green chili peppers 4 Ounce, rinsed, seeded, and chopped (1 Can)

Drain pineapple; reserve 1/3 cup syrup.
Quarter pineapple slices.
Blend reserved syrup into cornstarch; stir in soy sauce.
Add chicken; marinate 30 minutes at room temperature.
Drain chicken, reserving marinade.
Preheat a wok or large skillet over high heat; add oil.
Stir-fry garlic in hot oil 30 seconds.
Add green onions; stir-fry 1 minute.
Add chili peppers; stir-fry 1 minute more.
Remove vegetables.
Add half the chicken to hot wok or skillet; stir-fry 2 to 3 minutes.
Remove chicken.
Stir-fry remaining chicken 2 to 3 minutes.
Return all chicken to wok.
Stir marinade; stir into chicken.
Cook and stir till thickened and bubbly.
Add onions, peppers, and pineapple; cover and cook 1 minute.

Recipe Summary

Difficulty Level: 
Main Dish

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