Answers:
2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips
Salt and pepper
1/2 cup chopped red pepper
4 teaspoons cornstarch, mixed next to 4 teaspoons water
1 cup can pineapple chunks, drained with 1/2 cup reserved liquid
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken stock
1/2 cup chopped green pepper
In a colossal non-stick skillet, heat grease over medium soaring heat. Season chicken strips and make a payment to pan. Brown chicken and remove to plate. Add red and green pepper and cook for 1 minute. Stir in pineapple chunks, liquid, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to moderate. Stir in cornstarch mixture and bring juice to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
Other Answers:
the sauce is the crucial attraction to me.
for the meat, don't overfrying it.
u can use breast tenders/ a regular boneless chk breast/ boneless chk thigh. slightly beat the meat w/ a meat sledge hammer, cut up into desired size (finger size), marinate w/ salt, pepper, & whitewashed eggs. then coat them w/cornstarch & some adjectives purpose flour. slightly deep fry them till bit golden brown, set aside.
for the sauce, i resembling :
saute chunks of yellow/red onions, cucumbers, tomatoes, pineapple cubes, green & red peppers, set aside.
on a bowl, mix tomato sauce(ketchup is fine), tsp of worcestershire sauce, tsp of plum sauce (optional), pinch of pepper, saline, & honey/sugar, tsp of vinegar (or u could squeeze some limes at the end), whisk it up, cook up this mixture in the vessel on low heat until slightly thicken, turn up the heat, dump contained by the sauted ingredients earlier, toss surrounded by the chicken & stir fry them for a bit.
volla..it's done, ready to b serve w/ hot steamy rice/noodles.