THAI CHICKEN THE WAY YOU LIKE IT ENJOY DAN:

THAI SWEET AND SOUR CHICKEN WITH PINEAPPLE by CHEF DAN:


Serves 8-10



INGREDIENTS:

4 boneless chicken breast, sliced into strips, or chicken cutlets

2 tablespoons grapeseed oil
1 tablespoon yellow curry paste

1 onion, chopped

1 bell pepper, chopped

1 plum tomatoes cut into wedges

4 cloves garlic, crushed

1 tablespoon oyster sauce

1 teaspoon fish sauce

1 tablespoon brown sugar

3 tablespoon rice wine vinegar

1 cup canned pineapple chunks, drained with 1/2- cup juice reserves

3 tablespoon soy sauce

1 teaspoon cornstarch

1/2- cup roasted peanuts



DIRECTIONS:

1. Mix cornstarch with soy sauce, set aside

2. Heat 1 tablespoon oil  and curry paste over medium-high heat in a wok until bubbling

3. Add the chicken and cook until nice and brown.

4. Set aside.

5. Toss in the remaining oil and add the garlic and stir fry for 1 minute.

6. Next, toss in the onions, bell pepper, and stir fry until just softened, about 2minutes.

7. Add a little water if necessary.

8. Add tomato wedges, and pineapple and all the liquid.

9. Add all remaining ingredients, including corn starch mixture.

10. Return the chicken to the wok and let sauce come at a boil.

11. Serve over jasmine rice.

12. Garnish with peanuts.



ENJOY DAN: hallelujah