Pineapple Chicken Stir Fry and Chicken Strips
A sweet and delicious crispy chicken with a pineapple sauce and crunchy colorful veggies. You can make chicken strips too using this fried chicken recipe.
Servings: 1
Ingredients
FOR THE CHICKEN
- 1 pound boneless chicken breast, cut into 1-inch cubes
- 1 cup potato starch
- 1 tablespoon granulated onion powder
- 1 tablespoon granulated garlic powder
- 4 large eggs, room temperature, lightly beaten
- peanut/canola/avocado oil for frying
FOR THE VEGETABLES
- 1 pound carrots, peeled and sliced on a bias
- 3 stalks celery, sliced on a bias into 1/2 inch slices, around 2 1/2 cups
- 1 large onion, diced, around 1 cup
- 2 large green onions, sliced on a bias
- 1 large red pepper, cut into 1-inch pieces
- 1 (20-ounce) can pineapple chunks, drained liquid reserved
- 2 tablespoons toasted sesame oil
FOR THE SAUCE
- 2 tablespoons ketchup
- 1 cup reserved pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons corn starch
- 1 tablespoon toasted sesame oil
- Rice for serving.
A sweet and delicious crispy chicken with a pineapple sauce and crunchy colorful veggies. You can make chicken strips too using this fried chicken recipe.
Instructions
- Place a layer of paper towels on a baking sheet. Set aside.
FOR THE CHICKEN
- Heat a large Dutch oven or high rimmed skillet filled with enough oil to cover the chicken pieces.
- In a medium bowl, combine the potato starch onion powder and garlic powder. Dredge the chicken pieces in the potato starch mixture.
- Dip the coated chicken pieces in the egg until thoroughly coated. Immediately drop the egged pieces into the hot oil. Fry the pieces until golden on both sides. Transfer to the prepared baking sheet. Set aside.
FOR THE VEGETABLES
- In a large wok, heat the two tablespoons of toasted sesame oil. Add the onion, carrots and celery, then fry until softened.
- Add the red pepper and sauté until they are softened.
- Add the pineapple and toss to combine.
- Return the fried chicken to the wok and carefully toss with the vegetables.
FOR THE SAUCE
- In a small saucepan whisk together the ketchup, pineapple juice, soy sauce, corn starch and tablespoon toasted sesame oil. When no lumps of corn starch are visible, heat the mixture over medium heat until thickened.
- Pour the sauce over the wok contents, and toss to completely coat.
- Sprinkle the sliced green onions over the dish.
- Serve with rice or cauliflower rice.
Tips
- If you really like a lot of pineapple or red pepper in your Pineapple Chicken, feel free to add an additional drained can of pineapple or another cubed red pepper.