Stir-fried chicken with pineapple and peppers from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 110) by Grace Young

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Notes about this recipe

  • ashallen on September 07, 2022

    A very pleasant stir-fry. Unlike some other stir-fries with pineapple, this one has a relatively simple sauce that really allows the flavor of the pineapple to come through. This was an excellent way to use pineapple that was tarter than we prefer for straight eating. I had only 3/4 the chicken and twice the peppers specified and the dish was still flavorful and balanced. My chicken had the 2-3 teaspoons of excess marinade to reserve after its 15 minute rest. The added sugar really helped with browning the chicken and, as the author mentions, did not come across as excessively sweet.

  • mharriman on January 12, 2020

    Very good. I especially liked the combination of pineapple, soy sauces, and bell peppers (I used red and green) with the chicken. I didn’t cut the ingredients as small as directed. I cut each item 1 + inch rather than than 1/2 inch. The direction to drain marinade from chicken and save two - three teaspoons of it for later stir frying made no sense to me since there was just two teaspoons of liquid to begin with and that stuck to the chicken. I just added two more teaspoons of soy sauce (1 of each) and that worked well. Served with Jasmine rice and steamed broccoli sprinkled with sesame seeds. First time using this cookbook.

  • foolcontrol on March 10, 2012

    This recipe was just awesome. It is both sweet and sour. It also supports our healthy lifestyle. Our picky kids gobbled it down. I sprinkled a little crushed red pepper on top of my serving. We ate it without rice.

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