Spicy Pineapple Chicken Stir-fry with Crispy Shallots

Instructions

1. 1

   In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and sriracha (if using). Set aside.

   ~2 min
2. 2

   Toss chicken breast pieces with cornstarch, salt, and pepper until evenly coated. Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.

   ~8 min
3. 3

   Add another tablespoon of vegetable oil to the same pan. Add the thinly sliced shallots and fry until golden brown and crispy, about 3-5 minutes. Remove shallots from the pan and drain on a paper towel. Reserve the crispy shallots for garnish.

   ~5 min
4. 4

   Add the remaining 1 tablespoon of vegetable oil to the pan. Add minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.

   ~1 min
5. 5

   Add the pineapple chunks and cooked chicken back to the pan. Pour the prepared sauce over the ingredients. Stir well to coat everything, and cook for another 2-3 minutes until the sauce has thickened and is bubbling.

   ~3 min
6. 6

   Serve immediately, garnished with the crispy fried shallots. This dish is excellent served over steamed jasmine rice.