Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup Siu Haau sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup pineapple juice
- 1/4 cup water
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
2. Place the cornstarch in a mixing bowl and coat the chicken pieces evenly.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the chicken to the skillet and cook until golden brown on all sides, about 5-7 minutes.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, add the diced red and green bell peppers and onion. Cook until the vegetables are tender, about 3-5 minutes.
7. In a separate mixing bowl, combine the Siu Haau sauce, rice vinegar, brown sugar, ketchup, pineapple juice, and water. Whisk until well combined.
8. Add the sauce to the skillet with the vegetables and bring to a simmer.
9. Add the cooked chicken to the skillet and stir until the chicken is coated in the sauce.
10. Simmer for an additional 5-7 minutes, until the sauce has thickened and the chicken is fully cooked.
11. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 16g
Carbohydrates: 38g
Protein: 30g
Sodium: 900mg
Substitutions for ingredients:
- Siu Haau sauce can be substituted with hoisin sauce or oyster sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Pineapple juice can be substituted with orange juice or apple juice.
Variations:
- Add diced pineapple to the skillet for a sweeter flavor.
- Use shrimp or pork instead of chicken.
- Add sliced carrots or snow peas for additional vegetables.
Tips and tricks:
- Make sure the chicken is fully cooked before adding it back to the skillet with the sauce.
- Use a non-stick skillet or wok to prevent the chicken from sticking to the pan.
- Adjust the amount of brown sugar to your liking for a sweeter or less sweet sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with rice and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried vegetables or egg rolls
Troubleshooting advice:
- If the sauce is too thick, add more water or pineapple juice to thin it out.
- If the chicken is sticking to the pan, add more oil to the skillet.
Food safety advice:
Make sure the chicken is fully cooked before serving.
Food history:
Siu Haau sauce is a Cantonese-style barbecue sauce made with soy sauce, hoisin sauce, honey, and Chinese five-spice powder.
Flavor profiles:
Sweet, sour, and savory
Serving suggestions:
Serve hot with rice or noodles.
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Region: Chinese