1 lb boneless skinless chicken breast
1/3 cup flour
1/4 tsp cayenne pepper
2 TBSP canola oil
1/4 cup sugar
1 TBSP cornstarch
3 TBSP water
1/4 cup soy sauce
1/4 cup pineapple juice
1/4 cup vinegar (I used rice wine)
2 cloves garlic, minced
1 tsp freshly grated ginger OR 1/2 tsp powdered ginger
red pepper flakes (optional)
4 green onions, sliced
Cut chicken into bite size pieces. Mix together flour and cayenne pepper. Dredge chicken in flour mixture and cook over medium high heat in oil. While that is browning, combine sugar and cornstarch in a small saucepan. Slowly whisk in water, soy sauce, pineapple juice and vinegar. Mix in garlic and ginger. Cook and stir over medium high heat until thick and bubbly. Add red pepper flakes to taste. Once chicken is cooked through (about 5-8 minutes) drain onto a paper towel. Place chicken in a bowl and pour over sauce. Gently toss to coat. Sprinkle with green onions and serve over rice.
1/3 cup flour
1/4 tsp cayenne pepper
2 TBSP canola oil
1/4 cup sugar
1 TBSP cornstarch
3 TBSP water
1/4 cup soy sauce
1/4 cup pineapple juice
1/4 cup vinegar (I used rice wine)
2 cloves garlic, minced
1 tsp freshly grated ginger OR 1/2 tsp powdered ginger
red pepper flakes (optional)
4 green onions, sliced
Cut chicken into bite size pieces. Mix together flour and cayenne pepper. Dredge chicken in flour mixture and cook over medium high heat in oil. While that is browning, combine sugar and cornstarch in a small saucepan. Slowly whisk in water, soy sauce, pineapple juice and vinegar. Mix in garlic and ginger. Cook and stir over medium high heat until thick and bubbly. Add red pepper flakes to taste. Once chicken is cooked through (about 5-8 minutes) drain onto a paper towel. Place chicken in a bowl and pour over sauce. Gently toss to coat. Sprinkle with green onions and serve over rice.
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