Ingredients
-
250g chicken breast
-
100g pineapple
-
50g green onions
-
25g green chili peppers
-
25g red chili peppers
-
red chili peppers
-
seasoning
-
salt
-
chicken powder
-
sugar
-
cornstarch
-
cooking wine
-
vegetable oil
Directions
Tips
- Add pineapple meat in the last step to prevent nutrition loss.
- No need to add too much white sugar, since pineapple is sweet and sour.
- Serve with rice. The juice is irresistible when mixing with rice and other food ingredients.
Steps
|
1
Done
5 minutes
|
Peel the pineapple and cut into small pieces. Soak the pineapple into the salt water. |
|
2
Done
5 minutes
|
Peel the onions, wash, drain and cut into small pieces. |
|
3
Done
5 minutes
|
Remove the pedicle and seed from the green and red pepper. Wash and cut into small pieces. |
|
4
Done
5 minutes
|
Remove the fascia on the chicken breast. Wash and dice. |
|
5
Done
5 minutes
|
Put chicken breast into a bowl. Add a little salt, chicken powder, cooking wine, cornstarch for seasoning. |
|
6
Done
5 minutes
|
Add vegetable oil to a wok and preheat the wok. Add chicken and cook until medium well. Remove and drain oil. |
|
7
Done
5 minutes
|
Use the remaining oil to stir-fry onions, green peppers, and red peppers. Stir-fry until all ingredients are cook through. |
|
8
Done
5 minutes
|
Add chicken cubes over high heat. Season with salt and white sugar. |
|
9
Done
5 minutes
|
Add diced pineapple to stir-fry until juice come out. Keep stir fry until juice noticeably reduced. Serve hot. |
