“A more grown-up answer to Polynesian sweet-and-sour chicken. Adapted from a recipe in _Things Cooks Love_ as reprinted by Nick Kindlesperger at Serious Eats. Serve with cooked white rice. Also works with thin strips of boneless pork or skirt steak.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together 2 tablespoons of soy sauce, 1/2 tablespoon of sesame oil and red chili paste. Add chicken and toss to coat; marinate 15-20 minutes.
  2. Heat a cast-iron skillet over high heat. When very hot, add canola oil; wait 15 seconds for the oil to heat then add chicken and marinade. Stir constantly for 1 minute. Remove meat to a CLEAN plate.
  3. Add ginger and bell pepper. Stir occasionally for 2 minutes. Add peas, pineapple, garlic and chicken. Cook 30 seconds. Add remaining soy sauce and sesame oil. Garnish with scallions and cilantro before serving.

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