Cooking time: 15 minutes
1 – 14 ounce can of pineapple chunks with juice(use fresh pineapple if you like- I just happened to have the canned on hand- and I like to add the juice that comes with it in the can)
3 tablespoons of oil
1 clove of garlic minced
1-3/4 pounds diced chicken
1 medium onion diced in 1/2 inch pieces
I red bell pepper diced in 1/2 inch pieces
4 cups cooked rice- I use basmati rice- 2 cups of raw rice to 4 cups of water. Bring to a boil then reduce to a low simmer for about 15 minutes or until the rice is dry and fluffy.
4 teaspoons corn starch
1/4 cup of sugar or I use Agave syrup– but use only 3 tablespoons of it since it is sweeter than sugar
1/4 rice wine vinegar( I used seasoned rice wine vinegar- there is seasoned and plain rice vinegar, either will work)
2 tablespoons fresh cilantro or 1 teaspoon of dry
3 tablespoons soy sauce-my favorite is the China Lily brand- it has a deeper flavor- try it.
1 tablespoon dry sherry
1/2 teaspoon ground dry ginger
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1. In a 2 cup measuring cup put 4 teaspoons of cornstarch, add rice wine vinegar and mix well, no lumps. Then add the agave syrup or sugar, soy sauce, sherry, ground ginger, salt and crush red pepper. Mix up well and set aside.
2. Heat medium large, thick bottomed pan to medium high heat. Add 2 tablespoons oil to the hot pan, add diced chicken, fry until browned, about 5 minutes. Remove from pan and set aside.
3. Add another tablespoon of oil and then add diced peppers and onion. Cook until still crisp, not too soft. Add minced garlic near the end of cooking the peppers and onion. Reduce the pan to medium heat.
4. Now add back the chicken to the pan of peppers and onion. Also add the pineapple chunks and all the juice from the can. Add the sherry, soy sauce mixture after one last mix. Now everything is in the pan. Let it come back to a simmer, mixing constantly. The sauce should thicken and become shiny. Taste. Add more soy sauce or agave(sugar) if needs be, depends on your taste buds. It shouldn’t be too sour.
5. Serve on rice.