This is Dennis Wong's version of a Chinese-Canadian restaurant classic.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2007
- 2 boneless skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon oyster sauce
- 5 slices gingerroot
- 2 tablespoons vegetable oil
- 1 can sliced pineapple
- 1 tablespoon arrowroot
- 1 tablespoon cornstarch
- 1 teaspoon packed brown sugar (approx)
MethodCut chicken into bite-size pieces. In bowl, combine soy sauce, sugar, oyster sauce and 3 slices of the ginger; add chicken, stirring to coat. Cover and marinate in refrigerator for 30 minutes. (Make-ahead: Refrigerate chicken mixture for up to 12 hours.)
Sauce: Meanwhile, reserving juice, drain pineapple. Cut slices into quarters; set aside. In bowl, combine 2 tbsp (25 mL) of the pineapple juice, starch and brown sugar, adding more sugar if desired. Add pineapple.
In wok or skillet, heat oil over medium-high heat; stir-fry remaining ginger for 30 seconds. Add chicken mixture; stir-fry for 3 minutes.
Add pineapple mixture and remaining pineapple juice. Reduce heat, cover and simmer until thickened and chicken is no longer pink inside, about 10 minutes.
Nutritional facts Per serving: about
- Sodium 623 mg
- Protein 20 g
- Calories 225.0
- Total fat 8 g
- Cholesterol 49 mg
- Saturated fat 1 g
- Total carbohydrate 17 g
- Iron 6.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 8.0