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What You’ll Need:
1 lb boneless, skinless chicken, cubed
1/2 cup flour
1/4 cup milk
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 onion, chopped
1-2 carrots, thinly sliced
15 oz pineapple chunks, drained
1 small can pineapple juice
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup vinegar
1 ½ tbsp cornstarch
1/2 tsp minced garlic
1/4 tsp mustard
1/2 tsp ground ginger
In a small frying pan, place ½ inch of canola oil. Heat the oil to frying temperature.
Mix egg and milk in a shallow bowl. Put the flour in another. Coat the chicken cubes in the egg/milk mixture, then dredge in the flour. Fry until golden brown. Drain on paper towels to get off the excess oil.
Mix all sauce ingredients together in a small saucepan and cook over medium heat until thickened. Stir frequently.
Add a little canola to a large frying pan or wok. Add peppers, onion & carrot. Cook the vegetables, stirring frequently until onions begin to brown. Add sauce. Cook until vegetables are tender. Add pineapple and chicken. Simmer until heated through.
This is great served over rice. If you like, you can make a double batch of the sauce, and store half in the fridge for up to 2 weeks as a dipping sauce.
Image: Wikimedia Commons