Chicken And Hot Peppers
|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.
Add half the chicken to hot wok or skillet; stir-fry 2 to 3 minutes.
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.