This was delicious and easy to make. The little chicken pieces were remarkably tender and fluffy and delicious.
3 chicken thighs, cut into 1″ cubes
1T shaoxing wine (or dry sherry)
4T peanut oil
3/4c pineapple juice (If there’s too much less than that in the can, add some chicken broth)
2T soy sauce
2T rice vinegar
1T brown sugar
1 8oz can of chunk pineapple
1 bell pepper
1T minced ginger
Marinate the chicken in the sherry + some salt for seasoning while you prepare the sauce. When the chicken is ready to cook, coat it in 1/3c cornstarch and saute in 4T peanut oil. Remove the chicken to a plate, and wipe out all but 1T of oil from the pan.
Add the pineapple and pepper in a single layer in the pan, with the ginger sprinkled on top. Let them cook undisturbed for a couple minutes. You want the pineapple to caramelize and the peppers to begin to blister. It really adds something to the dish! Stir to cook the veggies completely.
Stir your sauce to make sure the cornstarch is dissolved and add to the veggies to thicken. As a final step, add the chicken back in.
Serve with rice. Couldn’t be easier!