Sweet & Sour Chicken Stir-Fry
Ingredients
4 tablespoons canola oil, divided
1 pound of dark chicken meat (from the legs and thighs), cut into 1/2-inch dice
Coarse salt, freshly ground black pepper, to taste
1 tablespoon of ginger, minced
1 tablespoon of garlic, minced
3 celery stalks cut into 1/2-inch dice
1 red onion cut into 1/2-inch dice
1 red bell peppers, cut into 1/2-inch dice
1 cup pineapple juice
1 cup Ocean Spray Craisins
White and brown rice, for serving
4 scallions, green parts only, thinly sliced
Tamari or soy sauce, to taste
Instructions
- Heat wok or sauté pan over high heat. Add 2 tablespoons of canola oil and swirl to coat the pan. When oil is hot, add chicken. Season with salt and pepper. Then stir separate pieces for about 3 to 4 minutes, until chicken is cooked through. Transfer chicken to a plate and set aside.
- Add 2 tablespoons of oil to wok and swirl to coat pan. When oil is hot, add ginger and garlic; stir-fry about 30 seconds until softened. Add celery, red onion and peppers; stir-fry until soft, about 2 minutes.
- Add pineapple juice and bring to a simmer. Return chicken to pan and toss to combine. Add Craisins and toss to combine.
- Serve with Chef Ming’s “house rice” (50 percent brown and 50 percent white).
- On a serving platter, make a bed of rice and top with chicken. Garnish with scallion greens, and season with soy sauce.
Notes
Serves 4