Name: Sweet and Sour Stir-Fry Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese Inspired
Ingredients: 1 chicken breast, thinly sliced; 1 bell pepper, diced; 1 medium onion, diced; 1 can pineapple chunks in juice; 2 to 3 tbsp oyster sauce; 2 to 3 tbsp white wine vinegar, plus 2 tsp for marinade; 1 garlic clove, crushed; 2 tsp sugar, divided, plus a little more to taste; 2 tsp cornstarch, divided; soy sauce, a splash; 2 to 3 tbsp vegetable oil, plus 1 to 2 tsp for marinade; salt and black pepper, to taste; 1 pinch baking soda, optional

Method

12 steps

Slice the chicken as thinly and uniformly as possible, then marinate with a pinch of salt and pepper, a teaspoon of sugar, a dash or two of soy sauce, 1-2 teaspoons of cooking oil, crushed garlic, 2 teaspoons of white wine vinegar, 1 teaspoon of cornstarch, and optional baking powder. Mix well and marinate for at least 20 minutes.
Combine a heaped teaspoon of corn flour with pineapple juice from the can to make the sauce.
Add 2 tablespoons of oyster sauce, 1 teaspoon of sugar, and 2-3 tablespoons of white wine vinegar to the sauce mixture. Stir to combine.
Chop onions into small squares and de-seed and chop the pepper into small even squares.
Preheat a pan on very high heat for about a minute, then add 2-3 tablespoons of vegetable oil and let it become smoking hot.
Add the marinated chicken to the hot oil, cooking on high heat for 1-2 minutes until almost cooked through and still translucent. Remove from pan.
In the same pan, add a little more oil and fry the onions and garlic for about a minute until slightly translucent.
Add the chopped peppers and fry for 1-2 minutes. If peppers are not soft enough, add a little water or wine to deglaze and help cook the vegetables.
Add pineapple chunks and fry for another minute.
Stir the prepared sweet and sour sauce and pour into the pan. Turn the heat to very high to bring the sauce to a rapid boil.
Let the sauce bubble for a few seconds until thickened, then return the chicken to the pan and stir to coat.
Turn off the heat and serve immediately over boiled white rice.