Ingredients
- 300g chicken breast
- 200g pineapple
- tomato sauce
- 4g white sugar
- 4g salt
- 20g green chiles
- 20g red chiles
- 15g garlic
- 15g green onions
- cornstarch
- chicken powder
- 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. |
