This vibrant chicken stir-fry features tender chicken, colorful vegetables, and a sweet and tangy sauce with a hint of pineapple.
Ingredients
1 pound chicken breast
2 medium carrots
2 medium bell peppers
3 cloves garlic
1/4 cup soy sauce
2 tablespoons cornstarch
1 cup pineapple chunks
1/4 cup pineapple juice
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon ginger
Method
Heat a generous amount of oil in a large wok or skillet over medium-high heat. Add the chicken pieces and sauté until they turn a lovely golden brown.
Toss in sliced carrots, vibrant bell peppers, and minced garlic; keep stirring for about 1 to 2 minutes until the veggies start to soften.
In a small bowl, whisk together soy sauce and cornstarch until well blended. Slowly add this mixture to the chicken and vegetable medley in the wok.
Mix in pineapple chunks along with their juice, vinegar, brown sugar, and freshly grated ginger. Stir everything together and let it come to a hearty boil.
Continue cooking until the vegetables are tender and the sauce has thickened to your desired consistency.
