Ingredients
-
300g chicken breast
-
200g pineapple
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tomato sauce
-
4g white sugar
-
4g salt
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20g green chiles
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20g red chiles
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15g garlic
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15g green onions
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cornstarch
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chicken powder
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cooking oil
Directions
Tips:
- Put the pineapple in salt water after peeling, for 30 minutes. It prevents the irritation of bromelain.
- Do not cook pineapple too long, otherwise, it can cause the nutrition loss.
- Remove chicken from heat when its color changed to make the chicken tender. You can use high heat to shorten the cooking time.
Steps
|
1
Done
5 minutes
|
Wash and cut green pepper into small slices. |
|
2
Done
5 minutes
|
Wash and cut red chiles into small pieces. |
|
3
Done
5 minutes
|
Cut the pineapple into small pieces. |
|
4
Done
10 minutes
|
Wash and dice chicken breast meat, add salt, water, cornstarch, chicken powder, and oil. Marinate for 10 minutes. |
|
5
Done
5 minutes
|
Add cooking oil and preheat the wok. |
|
6
Done
5 minutes
|
Add chicken dive and cook until no longer pink. Remove chicken from hot. |
|
7
Done
5 minutes
|
Stir-fry minced garlic and ginger until fragrant. |
|
8
Done
5 minutes
|
Add green and red chiles slices to stir-fry. |
|
9
Done
5 minutes
|
Add the pineapple to stir-fry until juice come up. Add a little water, then bring to a boil. |
|
10
Done
10 minutes
|
Season with tomato juice, sugar, and salt. Add diced chicken. Then add the cornstarch-water mixture to cook until juice runs clear. |
|
11
Done
5 minutes
|
Pour in hot cooking oil and mix well. |
|
12
Done
5 minutes
|
Remove from heat and serve. |
