Cooking Instructions
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Step 1
Rinse and dry the
Skinless Chicken Breasts (2)
. Half and slice the skinless chicken breasts into 3/4 to 1 inch chunks.
Step 2
Because the
White Rice (370 g)
takes about 20 minutes to cook, start cooking the rice according to the cooking instructions.
Step 3
Combine the chopped chicken breasts,
Canola Oil (15 mL)
,
Soy Sauce (30 mL)
, and
Corn Starch (20 g)
in a medium bowl and allow to stand for about 10 minutes. Meanwhile, you can move on to the next step.
Step 4
Chop the
Red Bell Pepper (1)
,
Yellow Bell Pepper (1/2)
,
Onion (1)
,
Scallions (2 g)
,
Pineapples (225 g)
, and
Jalapeño Pepper (1)
.
Step 5
For the sauce, whisk together the
Pineapple Juice (120 mL)
,
Oranges (2)
,
Soy Sauce (30 mL)
,
Brown Sugar (55 g)
,
Apple Cider Vinegar (60 mL)
,
Ketchup (30 g)
, and
Corn Starch (7 g)
/
Step 6
Heat
Canola Oil (15 mL)
in a 12 inch nonstick skillet and set to to medium heat and then cook the chopped Skinless Chicken Breasts in two batches. About 2-3 minutes per side.
Step 7
Set the cooked skinless chicken breastsaside and heat the remaining
Canola Oil (15 mL)
in the pan. Cook the chopped onion until they start to turn golden brown.
Step 8
Add the chopped red bell pepper, yellow bell pepper, jalapeño pepper and
Salt (to taste)
. Cook for another 3-5 minutes until the peppers soften.
Step 9
Add the chopped pineapple and cook for another 2-3 minutes.
Step 10
Pour in the sauce into the skillet. Bring the sauce to a boil and then reduce to a simmer, cooking the sauce until it thickens, just 3-5 minutes.
Step 11
Add the cooked skinless chicken breasts to the skillet , so that the sauce coats the chicken and keep it on the heat for just a few minutes until the chicken warms through. Serve over your White Rice.
Step 12
Garnish with chopped scallion and enjoy!
