Ingredients:
4 boneless skinless chicken breasts
1/2 cup cornstarch
3 cups vegetable oil
2 teaspoons grated pared fresh gingerroot
1 clove garlic, crushed
1 (20 ounce) cans pineapple chunks, drained
1 red bell peppers or 1 green bell peppers, seeded and cut into thin strips
1 1/2 cups water
2 teaspoons cornstarch
1 1/2 tablespoons honey
1 tablespoon instant chicken bouillon granules
1 teaspoon sesame oil
4 green onions, cut into thin slices
Directions:
Cut chicken in half or thirds for manageable serving size pieces.
Coat chicken with cornstarch.
Heat vegetable oil in fry pan over high heat.
Add chicken pieces and cook until golden brown.
Drain on paper toweling and set aside.
Pour all but 2 Tbls of oil out of the pan.
Stir-fry the ginger and garlic in the oil over medium heat about 1 minute.
Add pineapple and pepper strips to ginger mixture.
Stir-fry over high heat 2 minutes.
Remove from pan.
Mix water and remaining 2 tsp cornstarch.
Blend in honey, bouillon granules and sesame oil.
Pour mixture into pan.
Cook and stir over high heat until mixture boils and thickens.
Place the chicken and pineapple-pepper mixture in a baking dish.
Top with honey sauce and green onions.
Bake at 350 F for 30 minutes or until chicken is tender.
*Theoriginal recipe calls for 1 whole chicken, cut up Chinese style into serving pieces.
I find the chicken breasts easier to use, and we prefer the boneless meat.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.