Ingredients
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2 Chicken Breasts
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2 Tbsp Olive Oil
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1 Onion
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3 Garlic Cloves
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1 tsp grated Fresh Ginger
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2 Carrots
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2 Bell Peppersorange, yellow, or red
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2-4 Spring Onions
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1/2 cup Peasthawed
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1 Pineapple
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1/4 cup Soy Sauce
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1/2 cup Brown Sugar
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2 Tbsp Rice Vinegar
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1/4 cup Ketchup
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3 tsp Corn Starch
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2 Tbsp Cold Water
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2 cups Rice
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3-4 Large eggs
Directions
Steps
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1
Done
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Make the RiceMake the rice acc. to package instructions. (e.g., for 2 cups of dried rice, boil in 3 cups of water for 20 min. (add salt and water once water is at boiling point). |
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2
Done
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Cook the ChickenPat the chicken dry. Season with salt. Saute for 5 min. on each side until crispy (165°F/73.8°C). Remove and set aside. |
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3
Done
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Make the Pineapple BBQ SauceCut up the pineapple into chunks. Set 1/2 aside. Place the other half in a blender and puree it. In a sauce pan on medium heat, add the pineapple juice, brown sugar, ketchup, soy sauce, water, and rice vinegar. Let simmer for 5 minutes. Put a bit of this mixture into a dish and add the cornstarch and mix well until it has dissolved, then add it back into the pan and let simmer, stirring occassionally, for about 5 minutes. |
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4
Done
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Make the StirfryPeel and chop the onion. Peel and mince the garlic. Peel and dice the carrots. In a wok or pan, heat 2 Tbsp oil and saute for 3 minutes. Chop up the bell pepper and add. Saute for another 5 minutes. Add the Pineapple BBQ sauce and let simmer. Cook the peas and add them. Shred or dice the chicken and add. Add the cooked rice. Add 2-4 eggs and stir well over medium heat. Serve with chopped spring onions. (Tip: For more heat, add 1-2 Tsbp shiracha.) |
