This is a great way to make this standard Asian fare more healthy and use up some pineapple. Normally the chicken would be deep fried, which does give it more of a crispy bite, but also makes the entire thing somewhat greasy. Like most stir fries, this cooks very fast, so have all the ingredients chopped and ready before starting.
I suppose the chicken could be pan fried in a light batter made of panko bread crumbs, cornstarch and rice wine vinegar if someone really wanted to.
Sweet and Sour Chicken
- 4 chicken thighs bones removed and cut into bite sized pieces
- 1 1/2 cups cubed pineapple
- 2 red peppers cut into bite sized pieces
- 1 tbsp ginger minced
- 3 tbsp honey
- 2 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp srirachi
- 1/4 cup chicken stock
- 1 tsp cornstarch mixed with 2 tsp broth
Season chicken with salt and pepper. Mix srirachi, soy sauce, vinegar, honey, ginger and cornstarch mix in a bowl. In a large wok or chef’s pan heat 1 tbsp vegetable oil to smoking and cook chicken until done, about 3 minutes. Add peppers and pineapple and cook on high until pineapple begins to brown. Add stock and reduce by half. Add sweet and sour sauce and cook until sauce begins to thicken, about 2 minutes. Serve over white or brown rice immediately.