Express Sweet & Sour Chicken

I've made a more complex version of this dish, however this time I wanted to do something to make use of some leftover pineapple juice, tomatoes and a single chicken breast. You can make this work with what you have - the key is something sweet and something sour. The rough measurements for this recipe are below:
For the chicken:
1 chicken breast
1/4 tsp salt
1/4 tsp cornstarch
1 tbsp shaoshing wine
1 tbsp light soy sauce
For the stir fry
1 each red and yellow bell pepper
1 sweet onion
1 garlic clove
1/3 cup cashews or peanuts
1/4 cup diced pineapple (canned)
2 tbsp vegetable oil
For the sauce
Juice from one can of diced pineapple (approx 1 cup)
1 tbsp apple cider vinegar
1 tbsp sugar
3 tbsp tomato sauce (from canned tomatoes) (can sub ketchup)
2 tbsp cornstarch in 2 tbsp water
Slice the chicken and marinade in the salt, cornstarch, wine and soy while preparing the vegetables. Chop the vegetables in a large dice, and mince the garlic. Mix the sauce ingredients except for the cornstarch - adjust seasoning and sugar to taste.
Stirfry the chicken until not quite cooked through in a hot wok with the oil. Add the vegetables and stir fry for about 4 minutes, until they start to char but are still crisp. Add any leftover pineapple you have from the canned pineapple, if available, as well as cashews. Stirfry for about 30 seconds then add the sauce, mix, and then add the cornstarch slurry and mix and let come to a boil. Once the sauce is thickened (about 2 minutes) it is ready to serve. Enjoy with white rice.
My more complicated recipe, which is also worth making if you have a bit more time:
• Learning the Wok: Swee...
#wokcooking #chicken #weeknightdinner #fastfood #chinesetakeout

[@user-uf1ej7eg9w]

❤ it…again it worked perfectly with medium tofu-used peanuts as that’s what I had on hand 😋