Tastes just like Chinese takeout and quick to make. Can leave out more sugar next time.

 

Ingredients

Sauce

• <1/4 cup white sugar
• 1/3 cup apple cider vinegar
• 3 tbsp pineapple juice (from the canned pineapple pieces)
• 3 tbsp ketchup
• 2 tsp soy sauce
• 2 tsp Oyster Sauce
• 1/4 tsp salt

Thickener

• 1 tbsp cornflour/corn starch + 2 tbsp water , mixed together

Stir Fry

• 1 1/2 tbsp peanut or vegetable
• 1 garlic clove, minced or finely chopped
• 1 onion, halved and sliced
• 400g/13oz chicken thigh fillets , cut into bite size pieces
• 1 red capsicum/bell pepper, cut into bite size pieces
• 1 green capsicum/bell pepper, cut into bite size pieces
• 1 can (8oz/250g) canned pineapple pieces in natural juice. Separate pineapple from juice.
• Sliced scallions, for garnish

Directions

1. Mix together Sauce ingredients. Mix together Thickener in a separate small bowl.
2. Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for 1 minute.
3. Add chicken and stir fry until it it is white all over but still pink inside.
4. Add capsicum and stir fry for 2 minutes.
5. Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
6. Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency – about 3 minutes.
7. Stir through pineapple pieces (just to warm) and remove from stove.
8. Serve with rice, garnished with scallions if desired.

Credit: Recipe Tin Eats