Sun-Kissed Chicken from China

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) can pineapple chunks in natural juice, liquid drained and reserved
• ½ cup water
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon white vinegar
• ½ teaspoon red pepper flakes

Step 1

Warm some oil in a wok or a large skillet over medium-high heat. Once the oil is hot, add the chicken and carrots, cooking them until the chicken is cooked through and the carrots have softened, which should take about 5 minutes. Next, toss in the garlic and ginger and cook everything for another minute until fragrant. Then, add the shallots and bell pepper, stirring them in and letting them cook for an additional minute.

Step 2

In a small bowl, whisk together 3 tablespoons of the juice from the canned pineapple, along with the pineapple chunks, water, soy sauce, cornstarch, vinegar, and a pinch of red pepper flakes. Pour this mixture into the pan with the chicken and veggies. Keep stirring as the sauce comes to a boil, letting it thicken and coat everything nicely. Once the sauce has thickened, it’s ready to serve.