Tangy Chicken Dinner (Print Version)
# Ingredients:
→ Chicken
01 -
500 g chicken breast, boneless and skinless, cut into small cubes about 2.5 cm
02 -
6 tbsp cornstarch
03 -
50 ml oil for cooking, like vegetable oil
04 -
A sprinkle of salt and pepper
→ Vegetables
05 -
1 red bell pepper, diced
06 -
1 yellow bell pepper, diced
07 -
1 onion, sliced thinly
→ Sauce
08 -
6 tbsp tomato ketchup
09 -
2 tbsp apple cider vinegar
10 -
6 tbsp brown or demerara sugar
11 -
1 tbsp soy sauce
12 -
1 tbsp ginger, freshly grated
13 -
2 cloves garlic, finely grated
14 -
1 can (432 g) pineapple chunks, juice reserved and set aside
# Instructions:
01 -
Put cornstarch in a mixing bowl and season with salt and pepper. Toss the chicken cubes in the mixture, making sure each piece is well covered.
02 -
Pour the oil into a deep pan and warm it up over medium-high heat. Gently cook the chicken until the outside gets crispy and golden. Transfer them to paper towels to drain off extra oil. They don’t need to be fully cooked just yet.
03 -
Using the same pan you cooked the chicken in, toss in the onion slices. Use a wooden spoon or spatula to scrape off any stuck-on bits. Stir in the chopped peppers and cook until slightly softened.
04 -
Mix the ketchup, cider vinegar, sugar, soy sauce, garlic, and ginger in a small bowl or jug. Pour it into the pan and let it simmer gently. Add the pineapple chunks while holding back the juice. If the sauce feels too thick, add a little pineapple juice to thin it out.
05 -
Put the chicken back into the skillet and let everything bubble for 5-6 minutes. The sauce should thicken up, and the chicken should be fully cooked by the end.
# Notes:
01 -
Pour in the reserved pineapple juice in small amounts to adjust the thickness of the sauce. Swap chicken for pork if you'd like, just make sure the cubes are the same size.