Ingredients:
- 1 1/4 pounds boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 4 tablespoons oil
- 1 garlic clove, crushed
- 2 inch piece ginger, cut into matchsticks
- 1 small onion, thinly sliced
- 1 pineapple, peeled, cored, and cut into 1 inch chunks
- 2 tablespoons dark soy sauce (1 tablespoon kecap manis)
- 1 bunch spring onions, white parts whole, green parts thinly sliced
- salt and pepper to taste
Preparation:
- Thinly slice the chicken breasts at a slight angle.
- Toss in a medium bowl with the cornstarch, salt, and pepper to taste.
- In a large wok or pan, drizzle oil and heat over medium high heat.
- Once thoroughly heated, fry the chicken until cooked through, stirring occasionally.
- Use a slotted spoon to remove the chicken to a towel lined plate.
- add the garlic, ginger, and onion to the wok.
- Cook, stirring occasionally, until softened, but not brown.
- Stir in the pineapple pieces, soy sauce, and chicken.
- Cook until everything is heated through.
- Add the white parts of the spring onions and half of the sliced green parts.
- Serve hot with rice and remaining sliced green onions as garnish
Notes:
- as you can see from the photo... I added a lot of other vegetables not called for to this stir-fry.