Originally posted in What’s for Dinner March 2007 by: osaka
Pineapple Chicken Stir Fry
Serves 4-6
1 1/4 pounds of boneless chicken breasts, skinned and thinly sliced
2 tablespoons of cornstarch
4 tablespoons of sunflower oil
1 garlic clove, crushed
2-ince piece of fresh ginger, peeled and cut into matchsticks
1 small onion, thinly sliced
1 15 ounce can of pineapple chunks in natural juice, or you can dice up a fresh pineapple.
1 tablespoon of sweet soy sauce
6-8 scallions, white parts left whole, green tops sliced
salt and ground black peppert
Toss the strips of chicken in the cornstarch with a little seasoning.
Fry in hot oil until tender.
Lift out of the wok and keep warm. Reheat the oil and fry the garlic, ginger and onion until soft, but not browned.
Add the canned pineapple and its juice. If you are using a fresh pineapple then add 1/2 cup of water.
Stir in the soy sauce and return the chicken to the pan to heat through.
Stir in the white parts of the scallions and half of the sliced green tops.
Then serve it garnished with the remaining sliced green scallions.
