Ingredients – serving 4
- 2 cups cornstarch
- Chicken breasts, 5 pounds cut into small cubes
- Olive oil
- Salt and pepper to taste
- Pineapple tidbits, 3 pounds
- 9 tablespoons garlic
- Ginger (rehydrate the dried) 10 tablespoons
- 5 tablespoons sesame oil
- Light soy sauce, 9 tablespoons
- Rice vinegar, 9 tablespoons
- Cornstarch 27 tablespoons cornstarch
- 4 large onions cut into chunks
- 14 bell peppers cut into chunks
Instructions
- Add the cornstarch and chicken pieces to a medium bowl and toss well until the chicken is coated in the cornstarch.
- Heat the Blackstone over medium high heat and add the olive oil
- Once the olive oil has heated, add the chicken pieces and pepper, and brown on all sides until cooked through, 16o degrees.
- Remove the chicken to a plate.
- Drain the pineapple, reserving the juice from the can in a large bowl.
- Add the sesame oil, garlic ginger, soy sauce, rice vinegar and cornstarch to the bowl with the pineapple juice and whisk to combine. Set aside.
- Add the onion and the peppers to the black stone and cook until just slightly softened. Add the pineapple juice mixture and stir just until thickened (this should only take a minute 1 minute or so).
- Add the pineapple chunks and chicken stir to coat, and serve over rice.
