Ingredients

The following ingredients have 4 Servings
  • 1/2 cup white sugar ((Note 1))
  • 1/3 cup apple cider vinegar
  • 3 tbsp pineapple juice ((from the canned pineapple pieces))
  • 3 tbsp ketchup ((Australia: tomato sauce))
  • 1 tsp Worcestershire sauce ((Note 2))
  • 1 tsp soy sauce (, light or all purpose (Note 2))
  • 1 tsp Oyster Sauce ((Note 2))
  • 1/4 tsp salt
  • 1 tbsp cornflour / corn starch + 2 tbsp water (, mixed together)
  • 1 1/2 tbsp peanut oil ((or vegetable))
  • 1 garlic clove (, minced or finely chopped)
  • 1 onion (, halved and sliced (brown, yellow or white) (see photo in post))
  • 400 g / 13 oz chicken thigh fillets (, cut into bite size pieces (Note 3))
  • 1 red capsicum / bell pepper (, cut into bite size pieces)
  • 1 green or yellow capsicum / bell pepper (, cut into bite size pieces)
  • 1 can ((8oz/250g) canned pineapple pieces in natural juice. Separate pineapple from juice.)
  • Sliced shallots / scallions (, for garnish)

Instruction

  • Mix together Sauce ingredients. Mix together Thickener in a separate small bowl.
  • Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for 1 minute.
  • Add chicken and stir fry until it it is white all over but still pink inside.
  • Add capsicum and stir fry for 2 minutes.
  • Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
  • Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.
  • Stir through pineapple pieces (just to warm) and remove from stove.
  • Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with shallots if desired.