You can eat this dish with chopsticks or a fork — it will taste equally delicious :)
You will need:
1 egg white 2 teaspoons cornstarch 1/2 teaspoon salt 400 g of chicken 250 g pineapple slices in syrup (syrup pour) 1 teaspoon fresh grated ginger 1/4 cup white vinegar 1/4 cup ketchup 2-3 tablespoons brown sugar 1-2 pinches of cayenne pepper 2 tablespoons vegetable oil 1 red bell pepper 1 yellow bell pepper 1/2 tablespoon chopped chives for decoration
How to cook:
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In a bowl, whisk the egg white, starch, and 1/4 teaspoon salt. Add the chicken pieces and stir. Leave for 15 minutes at room temperature or overnight in the refrigerator.
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Whisk 1/4 cup pineapple syrup, ginger, vinegar, ketchup, brown sugar, remaining 1/4 teaspoon salt 1-2 pinches of cayenne pepper.
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Place a wok or large frying pan over high heat, heat. Pour 1 tablespoon oil. Peel, cut into large pieces and place in a wok red and yellow bell peppers, cook for 2 minutes. Remove to a plate. Wipe dry with a wok.
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Again, put the wok over high heat, pour in 1 tablespoon of oil. Add the chopped chicken pieces in a single layer. Broil, without stirring, for 1 minute before until browned pieces from below. Turn over and fry the other side for 1 minute.
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Add the peppers, pineapple slices in pan. Simmer for about 2 minutes, until the chicken is ready. Remove from heat and let rest for a few minutes until the sauce thickens.
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Garnish with chopped green onions and serve.
Bon Appetit!
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