For years Trephaena and I have been wanting to be able to make our own stir fry. We love going to places (and always will) but being able to make our own just seems like something we should be able to figure out. One of the reasons, as usual, is to be able to control the ingredients so as to control the oil and salt input. As we went through recipe after recipe we found a few pieces of a few of them that seemed to work well but nothing ever did it for us completely.
Knowing that we’re never going to replicate the restaurants exactly (especially since we’re not willing to go to their level on the oil input), we’ve accepted that we’re going to have a darn tasty alternative that is just a different sort of meal. It won’t have quite the same taste characteristics and won’t fill the same need as the restaurant version but it still can be yummy. So this is one such recipe that has come from my head although clearly had some influence from all those recipes we’ve been through.
- 1 can pineapple tidbits (or chunks cut into quarters) in juice
- 1/4 C soy sauce
- 2.5 T cornstarch
- 2 bags frozen stir-fry veggies
- 1 medium onion, diced/chopped to your preferred size
- 2 or 3 cloves garlic, minced
- 1 C ketchup
- 3/4 C + 1T water
- Vegetable, peanut or grapeseed oil for frying
- Drain pineapple but keep juice
- Add soy sauce and 1.5T cornstarch to juice
- Dump juice/sauce mixture over cubed chicken and let marinade 30+ minutes (sometimes a day or two in our house due to schedules)
- Stir fry veggies in oil, transfer to large bowl and cover to keep warm
- Heat more oil add onion, saute for 2-3 minutes
- Add garlic, saute for 30 sec
- Add ketchup and slowly add the water in so as to keep it simmering, do this for 3 minutes
- Mix 1T cornstarch with 1T water, add to sauce, simmer 2 minutes
- Add chicken with juice/sauce mixture, cook until chicken is cooked through
- Add pineapple, heat through.
- Add veggies back in, heat through.
- Serve over rice