Pineapple Chicken

omnivorescookbook.com

Paul Burn

subheading: Chicken:

1 lb (450 g) chicken thighs (or breast) , cut into 1” (2.5 cm) pieces

½ teaspoon salt

1 tablespoon Shaoxing wine (or dry sherry)

⅓ cup cornstarch

4 tablespoons peanut oil

subheading: Sauce:

¾ cup pineapple juice (*Footnote 1)

2 tablespoons light soy sauce (or soy sauce)

2 tablespoons rice vinegar

1 tablespoons brown sugar

1 tablespoon cornstarch

subheading: Stir Fry:

1 cup (about half a 20 oz/565 g can) pineapple slices , cut into 1” (2.5 cm) chunks

1 bell pepper , cut into 1” (2.5 cm) pieces

1 tablespoon ginger , minced

Directions at omnivorescookbook.com

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