This sweet and savory dish is prepared wok-style. You can substitute the chicken for pork if you like. Serve it over rice. I hope you enjoy!
Ingredients
- 2 tablespoons vegetable oil
- 1 pound skinless , boneless chicken breast halves - cut into 1/2 inch pieces
- 2 carrots , julienned
- 2 cloves garlic , pressed
- 1 teaspoon ground ginger
- 4 shallots , chopped
- 1 bell pepper , slivered
- 1 , 20 ounce
- 0.5 cups water
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 0.5 teaspoons red pepper flakes
Instructions
-
1
Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
-
2
Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.
Nutrition Facts
Per serving
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