Chinese Sun Chicken

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

Ingredient Image

Step 1

Heat some oil in a wok or a large skillet over medium-high heat. Once the oil is hot, add the chicken and carrots and cook them together, stirring occasionally, until the chicken is cooked through and the carrots are tender—this should take about 5 minutes. Next, toss in the garlic and ginger, cooking everything for another minute until fragrant. Add the shallots and bell pepper, and give it all a quick stir, cooking for about one more minute.

Step 2

While that’s going, whisk together 3 tablespoons of the juice from the canned pineapple chunks with the pineapple pieces, water, soy sauce, cornstarch, vinegar, and a pinch of red pepper flakes. Pour this mixture into the skillet with the chicken and veggies. Stir everything well and bring it to a gentle boil. Keep stirring until the sauce thickens up and coats the chicken nicely. Once it’s all bubbly and thick, it’s ready to serve!