Time 25m Yield 4 Number Of Ingredients 13 Steps:
Combine flour, garlic powder, salt, and black pepper in a shallow dish. Roll and coat chicken cubes in flour mixture. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside. Heat 1 tablespoon vegetable oil in the same skillet over medium heat. Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes. Return chicken to the skillet. Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil. Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.
Time 1h20m Yield 8 Number Of Ingredients 24 Steps:
Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes. Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition. Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl. Remove chicken from the refrigerator. Dip each piece in coating. Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok. Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish. Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes. Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.
Time 40m Yield 4 serving(s) Number Of Ingredients 19 Steps:
Stir cornstarch into slightly beaten egg until well combined Add chicken pieces, stir to coat Heat oil in a wok over medium-high heat until just below smoking Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant Add onion slices, continue to saute another 1-2mins, until onions are soft Add garlic and stir fry for another minute Add the carrot matchsticks, continue to cook until they’re semi-tender Stir in chicken pieces and saute for 1 minute Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like Finally, add the green pepper and shitake mushrooms and cook for another minute If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water) Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice
Time 1h40m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Mix together first 6 ingredients. Add chicken; coat well. Heat oil in electric skillet to 375 degrees. Fry chicken until lightly browned. Removed chicken; drain. Drain pineapple, reserving liquid. Add enough water to juice to make 1 cup. Add 2 T. cornstarch, mixing well. Combine pineapple juice mixture and next 4 ingredients in a medium saucepan. Bring mixture to a boil. Stir green pepper and chicken into sauce; cook until thoroughly heated. Serve over rice.
