- Yield: 4 Servingsas part of multicourse meal
- 1 egg white
- 2 teaspoons cornstarch
- ½ teaspoon salt, divided
- 1 lb (500 g) boneless and skinless chicken thighs or breasts, cut into 1-in (2.5-cm) chunks
- One 10-oz (300-g) can pineapple chunks (reserve the juice)
- 1 teaspoon grated fresh ginger
- ¼ cup (65 ml) white vinegar
- ¼ cup (65 ml) ketchup
- 2 to 3 tablespoons brown sugar
- 2 tablespoons high-heat cooking oil, divided
- 1 red bell pepper, cut into 1-in (2.5-cm) chunks
- 1 yellow bell pepper, cut into 1-in (2.5-cm) chunks
How to Make It
- In a bowl, whisk together the egg white, cornstarch and ¼ teaspoon of the salt. Add the chicken pieces and stir to coat evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
- In the meantime, whisk together ¼ cup (65 ml) the reserved pineapple juice, ginger, vinegar, ketchup, brown sugar and the remaining ¼ teaspoon of salt.
- Set a wok or large sauté pan over high heat. When a bead of water instantly sizzles and evaporates, pour in 1 tablespoon of the oil and swirl to coat. Add the red and yellow bell peppers and cook for 2 minutes. Remove from the wok onto a plate. Wipe the wok or pan dry.
- Return the wok to the stove on high heat. When a bead of water instantly sizzles and evaporates, pour in the remaining 1 tablespoon of oil and swirl to coat. Add the chicken, spreading it out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle.
- Add the cooked bell peppers, pineapple chunks and the pineapple juice mixture. Let simmer for 1 to 2 minutes, until the chicken is cooked through.