Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken tenders, cut in very small dice
  • 1 Tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1/4 cup fresh minced ginger
  • 1 medium onion, finely diced
  • 4 multi-colored bell peppers, finely diced
  • hot pepper, dried or fresh, thinly sliced ( (or chili pepper flakes to taste))
  • 1 large head butter lettuce (individual leaves separated)
  • sliced green onions
  • 3/4 cup pineapple juice, canned is fine.
  • 1 Tbsp soy sauce
  • 1 Tbsp hoisin sauce
  • 1 Tbsp honey
  • 1 Tbsp plum sauce
  • 1 Tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp sriracha sauce
  • 1 Tbsp cornstarch

Instruction

  • Whisk the sauce ingredients together and set aside.
  • Heat 1 tablespoon of oil in a wok until hot and stir fry the chicken, in two batches, until it is no longer pink. Remove to a plate.
  • Add more oil if necessary and saute the onion, ginger, and garlic for 5 minutes, stirring constantly. Add the peppers, both sweet and hot, and stir fry for another few minutes. The peppers should be bright and crunchy, don't let them get soft. Remove to a plate.
  • Add the sauce to the pan and bring to a simmer, stirring or whisking until it thickens. Add the chicken (and any juices) and the peppers etc back into the pan and give everything a good mix. Continue heating until everything is nice and hot.
  • Serve spooned onto the lettuce leaves and top with the sliced green onions. Or, spoon the sauce into a bowl and let people serve themselves.