Hawaiian Chicken

Hawaiian Chicken
serves 4-6

700 g boneless chicken thighs
neutral oil for frying
1 green bellpepper, diced
1 red bellpepper diced
1/2-1 fresh pineapple, diced
500 ml chicken stock
2 tbsp soy sauce
100 ml sherry vinegar (or white wine vinegar)
4 tbsp sugar
1 tbsp corn starch
salt, chili pepper

Cut the chicken into bite-sized pieces. Fry in neutral cooking oil, in batches. Set aside.

Mix together chicken stock, soy sauce, sugar and corn starch (hint - start with the corn starchand add a little liquid at a time), set aside.

If your pan holds a lot of oil, pour some of it off. Fry the bellpeppers for a minute or two. Add pineapple and fry for another minute. Add the sauce mixture and the chicken. Stir well and let it simmer for a few minutes. The sauce will thicken. Check to make sure the chicken is cooked through.

Season with salt and chili or cayenne pepper. Serve with rice.

Recipe in Swedish:
Hawaiikyckling