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Total Time
40mins
Prep 30 mins
Cook 10 mins

Originally from the Sunset Chinese Cookbook. Much of the recipe is similar to Sweet and Sour Chicken Stir-fry except for proportions and a few different extra ingredients. The original Sunset recipe recommends using fresh pineapple rather than canned, and using the remaining pineapple half-shells for serving or as bowls. I did this the first time I made it and it was a really great presentation, but ever since I've just used canned pineapple and made big batches that are popular with the whole family (other than our vegetarian). I often make just a little extra of the sauce.

Ingredients Nutrition

Directions

  1. Cut chicken breasts into thin strips. Cut onions, ideally with one cut through the equator followed by sectioning each onion half into 6 or 8 wedges so you end up with lots of nice sized onion pieces to hold the sauce. Cut the pepper into strips. Stir together all the sauce ingredients (cornstarch, sugar, vinegar, broth, ketchup, soy sauce, sherry, ginger, cilantro, salt and pepper).
  2. Add 1 tbs oil to a hot wok over high heat. Add the garlic and chicken and stir fry it until it's no longer pink inside. Remove and set aside.
  3. Pour remaining oil into wok. When it is hot add the onion and pepper together. Stir-fry until tender-crisp to bite -- don't overcook this.
  4. Return the chicken to the wok. Move the chicken and vegetables out from the center of the wok and pour the stirred sauce mixture into the open space in the middle. Stir, leaving it in the middle like that until it gets bubbly and thick. (Or you can remove everything from the wok and thicken the sauce quickly by itself before adding everything back).
  5. Add the pineapple and mix everything together.