CHINA SUN CHICKEN

China Sun Chicken image

This sweet and savory dish is prepared wok-style. You can substitute the chicken for pork if you like. Serve it over rice. I hope you enjoy!

Provided by Jennifer Landry

Categories World Cuisine Recipes Asian Chinese

Time 40m

Yield 3

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch pieces
2 carrots, julienned
2 cloves garlic, pressed
1 teaspoon ground ginger
4 shallots, chopped
1 bell pepper, slivered
1 (20 ounce) can pineapple chunks in natural juice, liquid drained and reserved
½ cup water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon white vinegar
½ teaspoon red pepper flakes

Steps:

Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 51.4 g, Cholesterol 92.2 mg, Fat 14.4 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 2.8 g, Sodium 722.6 mg, Sugar 32.3 g