1 lb chicken breast, boneless, skinless
1 cup bell pepper, diced
1 cup pineapple chunks
2 teaspoons creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon grated ginger
1 garlic clove grated
3/4 cup flour
2 tablespoons cornstarch
extra virgin olive oil
green onions to garnish
For the Sauce:
1/4 cup pineapple juice
2 tablespoon sweet and sour sauce
1 tablespoon chili garlic paste
1 tablespoon sriracha
1 tablespoon oyster sauce
Panda Express Firecracker Chicken
Mix seasoning blend together and set aside.
Mix all sauce ingredients together, add 1 teaspoon of seasoning blend and mix well.
Rinse chicken and pat dry, cut into 2 inch cubes and place in a bowl.
Top chicken with seasoning blend, grated ginger and garlic, mix well.
Mix cornstarch and flour together in a separate bowl.
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Lightly coat chicken in corn flour mixture and place in skillet, cooking 3 minutes per side,
remove chicken and repeat.
Add peppers and pineapple chunks to pan and cook for about 3 minutes, add sauce to pan, put
chicken back into pan.
Coat chicken in sauce cooking for about 2-3 more minutes.
Serve over hot rice, garnished with green onions.
Makes 4 Servings