gribse
ecdfa2f7c4
git-subtree-dir: temp-repo git-subtree-split: 6688605ad41f49d1eccead8d29421c658cad0100
66 lines
No EOL
2.6 KiB
Markdown
Executable file
66 lines
No EOL
2.6 KiB
Markdown
Executable file
---
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type: recipe
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date: 2024-02-04T20:12
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maturity: graine
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duration:
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---
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- **Servings :** 4
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- **Prep time :** 35
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- **Cook time :** 30
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# Ingredients
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- 500g skinless chicken thighs (boneless and, or breasts, cut into 1" chunks)
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- 1 egg white
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- 1/2 tsp. kosher salt (1/4 teaspoon table salt)
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- 2 tsp. cornstarch
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- 10 oz. pineapple chunks (reserve juice)
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- 1/4 cup juice (from the canned pineapple)
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- 1/4 cup white vinegar
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- 1/4 cup ketchup
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- 1/2 tsp. kosher salt (1/4 teaspoon table salt)
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- 3 Tbsp. brown sugar
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- 1 Tbsp. cooking oil
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- 1 red bell pepper (cut into 1 inch chunks)
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- 1 yellow bell pepper (cut into 1 inch chunks)
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- 1 tsp. fresh ginger (grated)
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# Instructions
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1. Coat the chicken with egg white:
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In a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
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2. Make the sweet and sour sauce:
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Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.
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3. Stir-fry the chicken over high heat:
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Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.
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Add the chicken and spread the pieces out in one layer. Let the chicken fry untouched for 1 minute, until the bottoms are browned.
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Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
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4. Stir-fry the bell pepper and ginger:
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Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up before adding the bell pepper chunks and ginger. Fry for 1 minute.
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5. Add the pineapple, sauce, and then, the chicken:
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Add the pineapple chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the chicken pieces back in.
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Let simmer for 1 to 2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
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6. Adjust the seasoning and serve:
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Taste the sauce and add more brown sugar or vinegar to suit your tastes, if you’d like.
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Serve hot with steamed white or brown rice.
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# Sources
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https://www.simplyrecipes.com/recipes/sweet_and_sour_chicken/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly |