[pepper Pineapple Chicken Diced]

Name: [pepper Pineapple Chicken Diced]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g (net weight) pineapple; 200g Chicken thigh; 1/2 Bell peppers; A short paragraph shallot; A small piece ginger; 5ml Cooking Wine; 8ml Soy sauce; Some salt; a little Corn flour; a little Extra virgin olive oil

by Warm blue 0429

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Today’s "Pepper and Pineapple Chicken" is a dish I really like!

For the diced chicken in this dish, either chicken breast or chicken thigh can be used. Personally, I prefer to use chicken thigh meat, which tastes better!

Fresh and tender chicken, sweet and sour pineapple, and fresh colored peppers make up such a small fresh dish with high "value".

Although it looks refreshing and refreshing, it is really a "rice killer"!

Save some juice when frying, and then bring the bibimbap together. The taste is absolutely amazing!

I think I can use it for pizza topping next time, it must be great! "

[pepper Pineapple Chicken Diced]

1. Prepare all materials;

2. The chicken thigh meat is boneless and skinless to remove excess fat, and then cut into 1cm cubes. My chicken thigh meat is handled after mentioning it. Then add cooking wine, light soy sauce, a little salt, cornstarch, shredded green onion and ginger, and a little oil to the diced chicken. Grab it evenly with your hands, set aside, and marinate for about 15 minutes;

3. Remove the hard core in the middle of the pineapple, cut into cubes about the size of chicken, and soak in light salt water for 10 minutes. Remove the inner white part of the colored pepper and dice as well;

4. After the chicken is marinated, pour a little olive oil in a flat-bottomed non-stick pan, heat the pan with cool oil, and pour in the diced chicken (remove the green onion and ginger), and quickly spread until the color changes;

5. Add the diced colored pepper and the drained diced pineapple, stir-fry for 2 minutes on high heat, and add a little salt to taste;

6. Serve out of the pan and serve.

Tips:
1. For the process of deboning chicken legs, you can check my previous recipe (cream stew). Or you can follow the method you like;

2. Don't have too much cooking wine soy sauce and cornstarch, as long as the chicken surface has no moisture. Put some cornstarch and oil to lock the moisture and make the chicken more tender;

3. When frying the diced chicken, you must use cold oil to quickly fry and change the color, then you can add the side dishes;

4. The whole stir-frying process must be fast, so as not to fry the pineapple until the water comes out, the taste will be bad;

5. If you like a strong taste, you can thicken it in the end. I like a refreshing taste, so I omitted it.