Nutrition balance score
Good
Glycemic Index
61
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories588.4 kcal (29%)
Total Fat23.4 g (33%)
Carbs49.4 g (19%)
Sugars13.5 g (15%)
Protein43 g (86%)
Sodium1014.3 mg (51%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3boneless skinless chicken breasts
cut unto 1/2 inch cubes
½ tspsalt
plus additional to taste
3 tspcornstarch
oil
for frying
¼ cupolive oil
1onion
diced
1 inchginger root
fresh, peeled and chopped
3garlic cloves
chopped
2carrots
diced
½ cupgreen and red peppers
sliced
¼ cuppineapple cubes
1 cupflour
1 Tbspcornstarch
1egg
water
as needed
3 Tbspbrown sugar
2 Tbspred wine vinegar
2 Tbspsoy sauce
2 cupschicken stock
or vegetable
3 tspscornstarch
Instructions
Step 1
In a shallow bowl combine 1/2 tsp salt and cornstarch; roll chicken in mixture to lightly coat
Step 2
Prepare the batter: in a bowl, combine flour, cornstarch, and egg. Add enough water to create a thick batter; whisk well
In a deepfryer or saucepan, heat oil for frying
Step 3
Dip chicken pieces into batter to coat; add to hot oil.
Step 4
Fry until chicken is golden and crispy.
Step 5
Drain on a paper-towel-lined plate.
Step 6
Heat olive oil in a wok over high heat.
Step 7
Add onion, ginger, and garlic; stir-fry for 3 minutes.
Step 8
Add carrots; cook for 2 minutes.
Step 9
Add peppers and pineapple cubes; cook for 2 minutes.
Step 10
Season with salt.
Step 11
Prepare the sauce: In a small bowl, combine brown sugar, red wine vinegar, soy sauce, chicken stock, and cornstarch.
Step 12
Pour over vegetables; cook for 3 minutes, or until sauce thickens.
Step 13
Serve vegetables and sauce over chicken.
