Ingredients
Soy sauce 3 tbsp
Olive oil 3 tbsp
Paprika 0.5 tsp
Red bell pepper (cubed) 1
Scallions (trimmed and sliced) 1 bunch
Pineapple chunks 30 gm
Cornstarch 1 tbsp
Chicken breast strips (boneless) 500 gm
Salt to taste
Preparation
Combine soy sauce, two tablespoons olive oil, paprika and salt in a bowl. Add chicken strips and marinate it while preparing the remaining ingredients. Heat one tablespoon of olive oil in a wok. Add bell pepper and stir fry for three minutes. Add scallions and cook for two more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally for 10 to 15 minutes, until the chicken is cooked through and is no longer pink in the centre. Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for two to three minutes. Pour in pineapple juice mixture and bring to boil. Simmer until sauce has thickened, about three minutes. Serve warm.
(Courtesy: www.allrecipes.com)