Ingredients
2 pcschicken breastsboneless, skinless
¼cupcornstarch
vegetable oil
5garlic clovesminced
¼cupgreen onionsthinly sliced green and white parts
1cuppineapple juice
¼cupsweet chili sauce
2tbspwhite vinegar
½tspred pepper flakescrushed
Preparation
Cut the chicken into matchstick-sized pieces and toss with cornstarch.
Heat 1 inch of oil in a large skillet on high heat and fry the chicken in batches until cooked for about 3 to 4 minutes.
Remove chicken to a plate and drain oil, leaving 1 tablespoon or so behind to make the sauce.
Add garlic and half the green onions to a large skillet or wok, cooking for about 30 seconds until fragrant.
Whisk in the pineapple juice, sweet chili sauce, white vinegar, and crushed red pepper flakes.
Bring to a boil and cook for about 2 to 3 minutes until slightly thickened.
Add in the chicken and stir to combine, cooking 2 minutes until sauce is thickened. If the sauce is still thin, add 1 teaspoon cornstarch to 1 tablespoon water and add it to the skillet, stir and cook until thickened.
Stir in remaining green onions and serve immediately.
