Sweet and Sour Pineapple Chicken Stir-Fry
A vibrant and colorful stir-fry featuring tender chicken chunks paired with sweet pineapple and crisp vegetables in a savory sauce.
Story
This dish balances the natural sweetness of pineapple with the savory depth of marinated chicken. It's a quick, weeknight-friendly meal that looks as good as it tastes.
Ingredients
Chicken breast
300g
Fresh pineapple
1 cup, cubed
Carrot
1/2, diced
Onion
1/2, diced
Green beans
100g, chopped
Egg white
1/2
Cornstarch
2 tbsp
Soy sauce
1 tbsp
Salt
1 tsp
Sichuan peppercorn powder
1/2 tsp
White pepper
1/4 tsp
Vegetable oil
2 tbsp
Instructions
1
Marinate the Chicken
Cut the chicken breast into bite-sized cubes. Season with salt, Sichuan peppercorn powder, white pepper, and soy sauce. Massage the seasonings into the meat. Add the egg white and mix well to coat. Finally, toss with 1 tablespoon of cornstarch until the chicken is velvety and smooth.
2
Prepare Vegetables and Sauce
Dice the carrot, onion, green beans, and pineapple into uniform pieces. In a small bowl, whisk the remaining tablespoon of cornstarch with a splash of water and a pinch of salt to create a slurry for the sauce.
3
Stir-Fry the Dish
Heat a flat-bottomed pan or wok with vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until it turns white and is cooked through. Remove the chicken and set aside. In the same pan, add the carrots, onions, and green beans; stir-fry for a few minutes until tender. Return the chicken to the pan along with the pineapple cubes.
4
Thicken and Serve
Pour the cornstarch slurry over the stir-fry and toss everything together quickly. Cook for another minute until the sauce thickens and coats the ingredients. Serve hot over steamed rice.
