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Categories:
pineapple ketchup cornstarch red wine vinegar water sugar egg cornstarch chicken breasts crackers oil green bell pepper green onions red bell pepper
Viewed: 43 - Published at: 7 years agoIngredients
- 1 (15 ounce) can pineapple chunks
- 1/4 cup ketchup
- 1 tablespoon cornstarch
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1 tablespoon sugar
- 1 beaten egg
- 1 tablespoon cornstarch
- 12 -14 ounces boneless skinless chicken breasts, cut into 1-inch cubes
- 1 1/2 cups finely crushed saltine crackers
- 1 -2 tablespoon oil
- 1 green bell pepper, cut into about 1/2-inch pieces
- 5 green onions (bias-sliced into about 1-1/2-inch pieces)
- 1 red bell pepper, cut into about 1/2-inch pieces
Method
- Drain the pineapple reserving 3/4 cup of the juice.
- In a small bowl, whisk together the reserved pineapple juice, ketchup, 1 tablespoon cornstarch, vinegar, water and sugar; set aside.
- In a medium bowl, whisk together the egg and 1 tablespoon cornstarch until smooth.
- Add in the chicken pieces; stir to coat the chicken with egg mixture.
- Pour the cracker crumbs into a shallow dish.
- Roll chicken pieces in the crumbs to coat evenly.
- Heat the oil in a wok or large skllet (adding more oil in if needed during cooking).
- Set to medium heat.
- Add half of the chicken pieces into the wok; stir-fry for about 3 minutes, or until chicken is no longer pink.
- Remove from the wok and place into a preheated 275 degree oven to keep warm.
- Repeat with remaining chicken.
- Add in the peppers and green onions; stir-fry for 2-3 minutes or until crisp-tender, remove the veggies.
- Stir pineapple juice mixture slightly and add into the wok; cook and stir until thickened and bubbly, then cook for 2 minutes more.
- Return the chicken, veggies and pineapple chunks to the wok.
- Stir all ingredients together to coat with sauce; cook annd stir about 1 minute more or until heated through.
- Serve with rice.
