Ingredients

The following ingredients have 5 Servings
  • 500 g (1.1 lb) chicken breasts
  • 2 cloves garlic
  • ½ a red capsicum ((bell pepper))
  • ½ a green or yellow capsicum ((bell pepper))
  • 4 spring onions ((scallions))
  • 400 g (14 oz) canned pineapple in juice (not syrup)
  • 2 Tbsp sesame oil
  • 2 tsp light soy sauce
  • 2 tsp Shaoxing rice wine/dry sherry
  • 1 Tbsp cornflour ((or ½ Tbsp for a thinner sauce))
  • pinch of white pepper
  • 1 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • 3 Tbsp rice vinegar (or regular clear vinegar)
  • 2 Tbsp ketchup (like Heinz's)
  • 1 tsp white sugar
  • 2 tsp cornflour ((cornstarch in the US))
  • 125 ml ½ cup pineapple juice from the can

Instruction

  • Chop up the chicken into little bite size portions, place in a bowl, and add all the marinade ingredients in. Mix thoroughly, and leave aside while you get the other ingredients ready.
  • Chop up the garlic fairly finely.
  • Slice the capsicums (bell peppers) up into roughly 2.5cm (1") squares.
  • Slice the spring onions (scallions) into 5cm (2") lengths.