For this recipe you can use boneless chicken legs at this time you do not use the baking soda, for peppers you can use both red and green as well. For cooking the chicken I chose not to fry it to have a lighter dish.
Ingredients for 4 persons:
- 550 g of chicken breast
- half teaspoon of baking soda
- 1 yellow pepper
- 1 orange pepper
- 250 g of freshpineapple
- 1 onion
- 4 green onion stems
- 35 g of cornflour
- 4 tablespoons + 1 tablespoon of vegetable oil
- salt and pepper
For the sauce:
- 120 ml of pineapple juice
- 25 g of brown sugar
- 2 teaspoons of cornflour + 2 tablespoons of water
- 3 tablespoons of white vinegar
- 2 tablespoons of ketchup
- 1 tablespoon of light soy sauce
Cut chicken breasts into pieces, mix with baking soda and let stand for 10 minutes. The baking soda will soften and make the chicken breast less dry when cooked. Remove seeds from the peppers and cut into pieces and set aside. Peel and cut the onion into strips and set aside. Cut the pineapple into pieces and set aside. Clean and cut the green onions in sections and set aside.
Prepare the sauce: mix together the pineapple juice, the brown sugar, the vinegar, the ketchup, the light soy sauce and the cornflour that was previously mixed with water.
Once the 10 minutes are over, mix the chicken with salt and pepper. Heat a pan with the 4 tablespoons of oil. Mix the chicken with cornflour and brown for 3-4 minutes on each side. Once all the chicken pieces are cooked, reserve. Heat a wok with a tablespoon of oil over high heat. Cook onions and peppers for 2 minutes without burning. Add the pineapple pieces and cook for a minute. Then add the chicken pieces, green onions and sauce. Mix well and let it cook for another 1-2 minutes. Serve hot with jasmine rice.