Yen Can Cook ~ Pineapple Chicken Stir Fry (with Lou Sang Dressing)

I mentioned before that I love the refreshing tangy note that brought into a dish by combining fruit(s) into it. Today dish was started from the pineapple that given to me by my colleague and instead of just eating it like a fruit, pineapple chicken stir fry was the first thing that popped into my mind. While I was still figuring out how to prepare the sauce for the dish, suddenly a light bulb went off in my head! (☆ω☆*) I had a small jar of Ruixiliangpin Lou Sang sauce was still sitting in my fridge which I bought for my homemade fruity Lou Sang. So I decided to experiment it as my sauce for the Pineapple Chicken recipe. How’s the result? It is deemed a perfect match in heaven, I would say! However, the Lou Sang sauce only available during the Chinese New Year period, so you can’t try out the recipe for the moment but…. fret not, I prepared another sauce recipe for this dish as well. No excuse to skip this recipe ya! (^_−)☆

I suggest to add in bell peppers in various colours to make the dish more colourful, but since I’m not a fan of it, I just omitted. 😛

Ingredients (Serve: 3-4)

600g chicken breast or any cut of chicken that you prefer, cut into bite size pieces

80 – 100g pineapple, cut into bite size pieces

Cooking oil

Salt and sugar to taste

Sauce

50ml Ruixiliangpin Lou Sang sauce

1.5 teaspoon soy sauce

1/2 teaspoon sugar

1/4 teaspoon tomato sauce/ use sweet chili sauce if you want the sauce infused with mild spiciness

50ml water

Alternative Sauce

100ml pineapple juice

2 teaspoons soy sauce

1/4 teaspoon sugar

1/2 teaspoon tomato sauce/ sweet chili sauce

Marinade

1 teaspoon salt

1 teaspoon pepper

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Step 1: In a bowl add in chicken breast, salt and pepper, mix well.  Leave to marinate for at least 20 minutes in fridge.

Step 2: Combine all ingredients of sauce in a bowl, mix well and set aside.

Step 3: Take out the Marinated chicken (Step 1) and bring to room temperature. Heat up cooking oil in wok/skillet, pan fry the chicken until golden brown on both side. 

Step 4: Add the sauce mixture to the chicken, toss to coat then lower the heat to medium and let the chicken cook for 2-3 minutes until the sauce has slightly thicken. Fold in the pineapple pieces and toss to combine. 

Note: You may add cornstarch slurry (cornstarch + water) on this step if you want a thicker sauce.

Step 5: Serve.

HAPPY COOKING!  #stayhealthy #staysafe

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