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1 lb boneless skinless chicken breasts, cut into 1" pieces
1 large bell pepper, cut into 1" squares
1 medium onion, cut into 1" pieces
1/2 cup soy sauce
4 tbsp. rice vinegar
1 tsp. red pepper flakes
1 tsp. grated fresh ginger
3 cloves crushed garlic
chinese 5 spice
2 tbsp. cornstarch
1/2 cup water or pineapple juice
1 cup diced pineapple
1 tbsp. cooking oil
Combine the vinegar, soy sauce, garlic, ginger and pepper flakes in a medium bowl.
Cut the chicken into 1" pieces and marinate in the vinegar mixture for 20 - 30 minutes at room temperature.
Cut the onions and bell pepper and pineapple.
Heat oil in a wok or large non stick skillet over medium heat.
Drain chicken; reserve marinade. Add chicken to the wok and stir fry for a few minutes or until no longer pink.
Stir in onions and pepper and pineapple.
Dissolve the cornstarch inthe reserved marinade and add to the wok along with the chicken broth (or water).
Bring to a boil and simmer until the sauce thickens.
Serve with rice.