INGREDIENTS:
2 boneless, skinless chicken breasts
salt and pepper to taste
8 ounces of fresh pineapple chunks
1/2 cup of pineapple juice
2 teaspoons of rice vinegar
2 teaspoons of soy sauce
1 teaspoon of curry powder
4 teaspoons corn starch powder
1 onion, chopped
1/2 red sweet pepper, julienned
1 stalk of celery, chopped
1 serrano chili pepper, sliced thinly
1 teaspoon grated ginger
3 cloves of garlic, chopped
1/4 cup sliced almonds
1/4 cup cashews (optional)
basmati coconut rice, for serving
Directions:
- Wash and dry the chicken. Place it between two sheets of plastic wrap and pound it to an even thickness with the use of a mallet. Discard the plastic wrap.
- Slice the chicken into pieces and season it with salt and pepper. Dredge the pieces with about 1 tablespoon of corn starch.
- Combine the pineapple juice with the vinegar, soy sauce, and curry powder.
- Dilute one teaspoon of corn starch by whisking it with an equal amount of the pineapple juice mixture. Add it to the rest of the juice mixture. Set the juice aside.
- In a large skillet sauté the chicken in vegetable oil until just about done. Remove from the skillet and set aside.
- In the same skillet, add some more oil and sauté the onions, celery, and peppers.
- Add the garlic, ginger, serrano pepper slices, and pineapple chunks. Continue sautéing for about 4 minutes.
- Return the chicken to the skillet.
- Add the pineapple juice mixture and cook until the mixture thickens.
- Add the cashews, mix, and top with a few sliced almonds.
- Serve over coconut rice.
