|
|
- 3 pounds chicken breasts
- 2 tablespoons oil
- 1 very large onion
- 4 cups fresh mushrooms, sliced
- 2 green peppers
- A piece of fresh ginger about 1" by 2"
- 1 large can pineapple pieces in light syrup
- 2 or more chilis, preferably red
- 1 quart boiling water
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 tablespoon soy sauce
- Cut the chicken breasts in half and put them in the freezer for about 1/2 hour to make them easier to slice thin.
- Slice the chicken breasts crosswise into pieces about 1/4" thick.
- Sautee the chicken in the oil over the highest heat, stirring frequently, until it is white and no longer translucent.
- Remove the chicken from the pan and set aside.
- Chop the ginger and put it in the pan, stirring occasionally.
- Remove the seeds from the green peppers, tear them into pieces about 1" by 1", throw them into the pan, and stir occasionally.
- Add the mushrooms and continue stirring.
- Holding them with a gloved hand, seed the chilis and chop them into small pieces. Throw into the pan and continue stirring.
- Remove the two ends from the onion and cut in half lengthwise. Then cut each half into two halves crosswise, and cut the pieces into quarters lengthwise. You will now have squarish pieces, the biggest of which will be about 1" by 1".
- Throw them into the pan and continue stirring once in a while.
- Drain the pineapple, reserving the syrup. Add the pineapple to the pan and continue stirring.
- Now the onions should have lost their translucency. Return the chicken to the pan and stir again.
- Add the pineapple syrup to the pan.
- When the syrup starts to boil, add the water.
- Mix the cornstarch with the cold water to form a thin paste without lumps.
- When the liquid in the pan returns to a full boil, mix in the cornstarch mixture.
- When the sauce is bubbly and somewhat thick, turn off the heat and mix in the soy sauce.
- Serve with rice or thin noodles.
|
