caramelized pineapple dessert.
Getting the boneless chicken on sale is another way to make this dish a cooking on a budget meal.
I have most of the ingredients already so this dinner is very inexpensive on my weekly budget for evening meals. The dinner will get served over rice.
This recipe should feed 4-5 people.
- 1 1/2 lbs. boneless chicken - cut into bite size pieces
- 1-2 handfuls of sno peas - cut on the bias
- 1 large red bell pepper - cut into bite size pieces
- 1/2 cup red onion - small dice
- 1 1/2 cups fresh or canned pineapple - medium dice
- 1/4 cup cashews or peanut halves
- 1 large clove garlic grated
- 2-3 dried chillies
- olive oil or canola oil
- 2/3 cup pineapple juice
- 1/2 cup light brown sugar
- 1/2 cup rice wine vinegar
- 1/4 cup soy sauce
- 1 tbsp. tomato paste
- 2 tbsp. cornstarch
- 1 tbsp. mirin
- 1 - 2 pinches dried ginger or 1/8 tsp. fresh grated or to taste.
- In a bowl combine the pineapple juice with the cornstarch and whisk well to make the slurry for thickening and set aside.
- In a separate bowl combine the brown sugar, rice wine vinegar, soy sauce, tomato paste and mirin and ginger. Mix well.
- In a wok add some olive or canola oil and over medium high heat, quickly stir fry the chicken. Do this in batches if necessary. Remove the chicken to an awaiting dish.
- With the heat at medium, add some additional olive oil if necessary and begin to sweat down the red onion - keep stirring. When the onion is soft, add in the red bell peppers and sno peas and dried chillies. Stir fry for about 2-3 minutes.
- Add in the grated garlic and give a good stir cooking for about 30 seconds.
- Finally, add the chicken back in and all of the sauce ingredients and combine well.
- Cook all for about 5 minutes to allow the chicken to cook thoroughly and for the flavors to meld together.
- Add in the cashews or peanuts at the very end and stir.
- Serve over white rice.