Sticky Pineapple Chicken (Using my MOCK pineapple canned)
Ingredients:
3 chicken breasts (chopped into bitesize chunks)
2 tbsp cornstarch
pinch of salt and pepper
3 tbsp oil
1 (15oz) can of chopped pineapple in juice (I used my MOCK)
2 tbsp soft brown sugar
3 tbsp dark soy sauce
1 tbsp tomato paste
1 onion peeled and chopped into wedges
1 red bell pepper chopped into chunks
2 cloves garlic peeled and minced
To Serve:
Over Rice 😊 Or whatever you want 😊
Instructions
1. Place the chicken breast chunks in a bowl and sprinkle on the cornstarch and salt & pepper. Mix with your hands to cover the chicken in the cornstarch
2. Heat the oil in a large frying pan over high heat.
3. When the oil is hot, add in the chicken. Cook on high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).
4. While the chicken is cooking, make the stir fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce, and tomato puree in a bowl. Mix together and put to one side.
5. Add in the onions and peppers to the pan, and fry with the chicken for 2 minutes.
6. Add the pineapple chunks to the pan and cook for another two minutes.
7. Stir in the garlic and cook for a further minute.
8. Add the stir fry sauce you made earlier to the pan.
9. Continue cooking on high, allowing the sauce to bubble and reduce down, while stirring occasionally. It should take about 5-6 minutes on medium-high heat to reduce down and start making the chicken look darker and caramelized.
10. Once cooked, turn off the heat and serve over rice, or even pasta