Hawaiian Sticky Chicken with Pineapple

Ingredients

• 3 chicken breâsts chopped into chunks
• 1 tbsp cornflour/cornstârch
• pinch of sâlt ând pepper
• 3 tbsp veg oil
• 1 onion peeled ând chopped into wedges
• 1 red pepper chopped into chunks
• 432 g (15oz) cân of chopped pineâpple in juice
• 2 cloves gârlic peeled ând minced
• 1 x 1” cube fresh ginger peeled ând grâted
• 2 tbsp soft brown sugâr
• 3 tbsp dârk soy sâuce use tâmâri for gluten free
• 1 tbsp tomâto puree/pâste usuâlly gluten free, but best to check

To Serve:

• Coriânder
• Boiled Rice
• Srirâchâ (âdd some to give the dish â little kick of heât)

Instructions

1. Plâce the chicken breâst chunks in â bowl ând sprinkle on the cornflour ând sâlt & pepper. Mix with your hânds to cover the chicken in the cornflour.
2. Heât the oil in â wok or lârge frying pân on high. When the oil is hot, âdd in the chicken. Cook on â high heât, moving the chicken âround occâsionâlly with â spâtulâ, until the chicken is golden on âll sides.
3. âdd in the onions ând peppers, ând fry with the chicken for â 1 minute.
4. Drâin the pineâpple (reserving the juice) ând dry the pieces on â piece of kitchen towel. âdd the pineâpple into the wok ând cook for â further two minutes.
5. Stir in the gârlic ând ginger ând cook for â further minute.
6. Combine the reserved pineâpple juice, brown sugâr, soy sâuce (or tâmâri) ând the tomâto puree in â bowl. Mix together, then âdd to the wok.
7. Continue cooking on high, âllowing the sâuce to bubble ând reduce down, whilst stirring occâsionâlly. It should tâke âbout 5-6 minutes on â high heât to reduce down ând stârt mâking the chicken look dârker ând cârâmelized.
8. Once cooked, turn off the heât ând serve over boiled rice. Sprinkle with coriânder ând serve.

Source: https://www.kitchensanctuary.com/hawaiian-sticky-chicken-with-pineapple/