Hot and Sweet Chicken
This tongue-tingling dish, inspired by thesweet-and-sour Chinese dishes of the ’50s, takes a fraction of the time toprepare because it eliminates the lengthy deep-frying process. Your supermarketproduce section features fresh pineapple cut into chunks, saving you a step.
Ingrediënten
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons flour
- ½ teaspoon salt
- 2 tablespoons oil
- 1 sweet onion peeled and cut into thin wedges
- 1 green bell pepper cored, seeded and cut into thin strips
- 1 small jalapeno or serrano chile seeded and minced
- 1 teaspoon grated fresh gingerroot
- 1 can 6 ounces unsweetened pineapple juice
- 2 cups pineapple chunks in 1-inch pieces
- ½ cup shredded carrots optional
- Pepper to taste
Instructies
- Place the chicken in a plastic bag.
- Add the flour and salt and shake to coat the chicken.
- Reserve the remaining flour.
- Heat the oil over medium-high heat in a large, nonstick skillet.
- Add the chicken cubes to the hot oil and brown on all sides, about 5 minutes total.
- Remove the chicken and set aside.
- Add the onion, bell pepper, chile, and gingerroot to the skillet and sauté 5 minutes.
- Sprinkle 1 tablespoon of the reserved seasoned flour into the skillet.
- Stir to brown the flour.
- Add the pineapple juice and scrape up any browned bits in the skillet.
- Add the pineapple chunks and chicken.
- Stir well.
- Cover and simmer 10 minutes or until the chicken is cooked through.
- If the mixture is too thick, add 1 to 2 tablespoons water.
- To serve, sprinkle on shredded carrots (if desired) and season with pepper.
- Vary It!
- Use a pound of pork tenderloin cut into 1-inch cubes in place of the chicken.
- Most pork tenderloins weigh between 8 to 12 ounces, so use two if necessary.
- Also, you can serve the dish over rice using 1/2 cup cooked rice per person.
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