Hawaiian Chicken

Hawaiian Chicken

serves 4-6

700 g boneless chicken thighs

neutral oil for frying

1 green bellpepper, diced

1 red bellpepper diced

1/2-1 fresh pineapple, diced

500 ml chicken stock

2 tbsp soy sauce

100 ml sherry vinegar (or white wine vinegar) 

4 tbsp sugar

1 tbsp corn starch

salt, chili pepper

Cut the chicken into bite-sized pieces. Fry in neutral cooking oil, in batches. Set aside. 

Mix together chicken stock, soy sauce, sugar and corn starch (hint - start with the corn starchand add a little liquid at a time), set aside. 

If your pan holds a lot of oil, pour some of it off. Fry the bellpeppers for a minute or two. Add pineapple and fry for another minute. Add the sauce mixture and the chicken. Stir well and let it simmer for a few minutes. The sauce will thicken. Check to make sure the chicken is cooked through. 

Season with salt and chili or cayenne pepper. Serve with rice.