4
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
Main CourseMain Ingredient
PoultryOccasion
Restaurant Favorites, Entertaining, Kid-FriendlyIngredients
- 2 egg yolks
- 2 Tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 boneless skinless chicken breasts, cubed
- vegetable oil for deep frying
- 1 large yellow onion cut into large chunks
- 1 large carrot peeled and bias-cut into slices ¼-inch thick
- 1 small red pepper cut into 1-inch pieces
- 1 small orange pepper cut into 1-inch pieces
- 16 ounce can pineapple cubes in natural juice
- 1 Tablespoon cornstarch
- ½ cup San-J Sweet & Tangy Sauce
- 2 celery ribs cut into slices 1-inch thick
- 2 green onions thinly sliced
- 4 cups steamed white rice
Directions
- Whisk together the egg yolks, 1 tablespoon of water, the cornstarch and salt and pepper until the mixture is very smooth. Heat the vegetable oil in a large wok or deep frying pan, filling the pan to at least 2 inches in depth. Toss the chicken cubes in the cornstarch mixture and deep-fry in batches until crisp and golden (about 5 minutes). Drain the chicken on paper towels. Empty the oil from the wok or frying pan to leave a thin coating in the pan. Stir-fry the onion, carrot and peppers over high heat for 3 minutes, tossing the vegetables as they cook. Drain the pineapple cubes (reserving the juice), add to the pan and cook for 1 minute.
- Mix together in a small bowl, the cornstarch and 1/4 cup of the pineapple juice to form a smooth paste. Add the San-J Sweet & Tangy Sauce and stir again until smooth. Pour the sauce into the wok and bring to a boil over medium-high heat, stirring until the mixture thickens.
- Add the celery slices into the pan and simmer for 1 minute. Add the chicken pieces and cook for another minute, or until the chicken is heated through. Sprinkle with the sliced green onions and serve immediately over the white rice.
Check out more sweet and tangy sauce main course recipes.