This stir-fried chicken with pineapple and peppers was so easy to make and so fabulously flavored. It’s mildly sweet from the pineapple, but also savory-sweet from the soy sauce, caramelized chicken, and red peppers.
The only ingredient that may be somewhat difficult to find is dark soy sauce. Fortunately, I already had a bottle in my refrigerator from another stir frying adventure. Because you only need a teaspoon of it you should still make this stir fry even if you can’t find the dark soy sauce. Everything else in this dish is readily available (however, hunting down the dark soy sauce in Asian markets is a lot of fun and worth the effort).
This stir fry is also perfect for the beginning wokker because is requires only a few steps, and, boom, you have dinner. Most of the ingredients… cornstarch, egg yolk, sugar, and soy sauces… are part of the chicken marinade. The only other ingredients are pineapple, red bell peppers, and scallions.
Big thrill? The red peppers in this dish were grown in a big flowerpot in our back patio. Score! We had this with rice made by Mr. Kitchen, who has become the rice cooker expert in our household.
This recipe is from Grace Young’s Stir Frying to the Sky’s Edge, an amazing collection of recipes and stories, and a James Beard Foundation award winning cookbook.
Check out the Wok Wednesday’s site for others’ takes on this recipe. If you’d like to wok along, click on the recipe schedule to see what we will be stir frying next.
Visit Grace’s site to get the recipe for this dish. And then get the book. It is fabulous.