I’m calling
it easy because that’s what it is. You could actually say that about most
stir-fries. Don’t be daunted by the ingredients list—all simple items that come
together quickly.
And
remember the stir-fry rule: Have everything ready to go before you turn on the
heat. This dinner happens fast.
Note: This is a very saucy dish. Serve
it over steamed white rice to soak up every drop.
Serves 4
Ingredients
- 1/3 cup
tomato sauce
- 3 tbsp
water
- 2 tbsp cider
vinegar
- 2 tbsp brown
sugar
- 1 tbsp
tomato paste
- 1 tbsp soy
sauce
- 3 tsp
cornstarch, divided
- 2 large egg
whites
- 1-1/4 lbs boneless,
skinless chicken thighs, trimmed and cut into 1-1/2-inch pieces
- 2 tbsp
peanut oil, divided
- 2 Thai
chiles, finely chopped
- 1/2 large red
bell pepper, cut into 1-1/2-inch pieces
- 1/2 large green
bell pepper, cut into 1-1/2-inch pieces
- 3 scallions,
thinly sliced, (white and green parts separated)
- 1 cup large
pineapple chunks
- 2 tsp
finely chopped fresh, peeled ginger
- sea salt
- steamed
white rice, for serving
|
Chicken Pieces |
|
Prepared Ingredients |
Preparation
- Whisk the tomato
sauce, water, vinegar, sugar, tomato paste, soy sauce, and 1 teaspoon
cornstarch in a medium bowl, combining well.
- Whisk the remaining
2 teaspoons cornstarch and egg whites in a large bowl. Add the chicken, stirring
to coat.
- Heat a wok
(or deep skillet) over medium-high heat and add 1 tablespoon peanut oil. Add
the Thai chiles and red and green bell pepper. Stir-fry 3 minutes.
- Add the
white parts of the scallions, pineapple, and ginger. Stir-fry 2 minutes. Transfer
the mixture to a bowl. Do not wipe out the wok.
|
Sweet and Sour Sauce |
|
Chiles and Bell Peppers |
|
Pineapple Mixture Added |
- Add the
remaining 1 tablespoon peanut oil to the wok. Add the chicken, letting excess
egg white mixture drip back into the bowl. Stir-fry until browned and just
cooked through, 10-12 minutes.
- Return the chile
mixture to the pan and add the tomato sauce mixture. Bring to a simmer,
stirring frequently, until slightly thickened, 3-4 minutes. Sprinkle with salt.
|
Chicken in Egg White Mixture |
|
Beginning to Cook |
|
Sauce Added |
Divide the rice among 4 shallow bowls and divide
the wok mixture on top. Garnish with green parts of the scallions and serve
right away.
|
Easy Sweet and Sour Chicken |
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