Chinese Chicken & Pineapple Stir Fry with Rice Recipe ~ Chinese Cooking

Cooking Asian / Chinese chicken pineapple stir fry. This Chinese recipe is loaded with flavor. Love the taste of the sweet pineapple, sesame oil and hot sriracha sauce. Great combination of flavors. If you dont like the heat.leave it out. Serving over white jasmine rice. Enjoy.\r
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#chinesefood #food #stirfry #recipe #tesscooks4u #chickenrecipe\r
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Asian Recipes by Tess Cooks4u\r
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Chicken and Pineapple Asian Stir Fry\r
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INGREDIENTS\r
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1-2 pounds of 1 cubed boneless chicken thigh or breast\r
2 tbsp soy sauce\r
2 tbsp rice vinegar\r
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Mix chicken, soy sauce and vinegar together and \r
let rest for 10 minutes\r
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2 cups chopped fresh pineapple\r
1 cup fresh snow peas\r
1 cup diced onion\r
1 cup bell pepper\r
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SAUCE:\r
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3 tbsp soy sauce\r
2 tbsp oyster sauce\r
1 tbsp rice vinegar\r
1 tsp sesame oil\r
1-2 tsp sriracha sauce - OPTIONAL\r
1 tbsp minced garlic\r
1 tbsp corn starch/water slurry for thickening\r
1/2 cup water\r
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Mix all together and stir well.\r
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In med hot wok add 2 tbsp oil and \r
cook chicken until done and brown.\r
Remove and set aside.\r
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Add 2 tbsp oil to wok and add bell pepper,\r
onion and snow peas. Cook for 2-3 minutes \r
stirring constantly. \r
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Then add pineapple and cook for an additional\r
2-3 minutes stirring constantly.\r
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Add meat and stir. Cook for 1 minute stirring\r
constantly.\r
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Add sauce mixture and bring to boil. Stir and\r
coat meat and vegetables well. Cook for 1-2 \r
minutes.\r
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Your done! Serve over jasmine rice.\r
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Enjoy.\r
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AFFILIATE LINKS: Products I am using or associated in this video.\r
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I have an electric stove so I use a Carbon Steel Flat Bottom Wok (Joyce Chen)\r
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These Wok Spatulas are nice for wok cooking.\r
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Utopia 7 Inch Stainless Steel Chopper \r
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Joyce Chen Bamboo Chopsticks\r
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I use Jasmine Rice in my Asian stir frys. \r
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Kikkoman Lite Soy Sauce\r
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Panda Oyster sauce\r
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I use the Kadoya Pure Sesame Oil\r
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Huy Fong Sriracha Hot Chili Sauce\r
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Marukan Rice Vinegar 24 Oz. \r
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