| Ingredients |
| 1 |
lbs |
chicken breast, small bite size pieces |
| Marinade |
| 1 |
each |
egg white |
| 1 |
Tbsp |
soy sauce |
| ⅛ |
tsp |
white (or black) pepper powder |
| |
| 2 |
Tbsp |
oil |
| ¼ |
tsp |
crushed garlic |
| ½ |
tsp |
ginger, minced |
| 1 |
each |
large onion, bite size pieces |
| ½ |
cup |
red bell pepper, bite size pieces |
| ½ |
cup |
water chestnuts (optional) |
| ¾ |
cup |
pineapple, bite size pieces |
| 6-10 |
each |
dried red pepper (chilli) |
| Sauce |
| 1 |
Tbsp |
sugar |
| 4 |
Tbsp |
ketchup |
| 2 |
Tbsp |
soy sauce |
| 2 |
Tbsp |
pineapple juice |
| ½ |
tsp |
chicken soup powder |
| ¼ |
tsp |
salt |
| 1/3 |
cup |
hot water |
| |
| 1 |
tsp |
corn starch |
| ¼ |
cup |
room temperature water |
|
| Preparation steps: |
- Marinade the chicken in the egg white, soy sauce and white (or black) pepper powder.
Refrigerate for an hour.
- Remove the chicken from the marinade.
- Heat 1 Tbsp oil in a wok, add the garlic, ginger and the chicken.
Saute until the chicken is opaque. Transfer to a dish.
- Heat 1 Tbsp oil in a wok, saute the onion, add the red bell pepper, water chestnuts (optional) and pineapple.
- Transfer the chicken back to the wok. Add the red sauce and dried red peppers.
- Mix the water with the corn starch.
- Once the chicken and sauce are hot, add the corn starch mix.
Cook shortly until the sauce thicken. Serve immediately.
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