Thai Cashew Chopped Salad with Ginger Peanut Dressing


So, remember that Sweet Thai Chili Peanut Butter from Sprelly. This salad was the recipe I finally picked out to use it. I didn’t end up making the pad thai as I was having a hard time getting over fish sauce. Silly? Possibly. I just can’t get my mind over adding fish sauce to anything. Have you smelled it by itself?

But this? This salad and the dressing were both awesome. In fact, we had enough salad for 4 meals, but only enough dressing for two. My husband was eating it with a spoon. That said, I am excited about the possibilities for this recipe. It was fresh. Light. Simple. Fast. Sounds like the perfect summer meal, and I’m sure we will end up making it all summer.


The salad itself is just chopping vegetables. I did use actual heads of romaine lettuce, but I’m sure you could swap out prepared salad mix to make it slightly quicker. I mixed the dressing in a small bowl using just a whisk, but you could probably also add this to a blender (or even a smoothie cup) if you wanted to make it easier too.

If you never use ginger, my tip is to buy a piece and freeze it. Then when it is time to make the dressing, you can just peel it and use it on a microplane while frozen. My last tip. Don’t skip the salted cashews (and the salt is key)!



(Printable Recipe)

Thai Cashew Chopped Salad with Ginger Peanut Dressing
From The Recipe Critic

2 heads Romaine lettuce, rinsed and chopped
1/2 head red cabbage, chopped
15-20 sliced baby carrots
1/2 cup frozen edamame, thawed
1 yellow bell pepper, sliced
1 red bell pepper, sliced
3 green onions, chopped
1/2 cup salted cashews

Ginger Peanut Dressing:
1/3 cup sweet thai chili peanut butter (see Sprelly)
2 Tbsp. honey
3 Tbsp. fresh grated ginger
2 Tbsp. rice vinegar
2 tsp. sesame oil
water to thin (I used about 2 Tbsp)

In a small bowl, whisk together the peanut butter, honey, ginger, rice vinegar, and sesame oil. Add water 1 tablespoon at a time until you reach your desired consistency. Set aside.

In a large bowl, combine the salad ingredients through the green onions. Toss. Top with the cashews and dressing.


Crockpot Teriyaki Chicken

crockpot chicken teriyaki

Every time I use my crockpot, I wonder why we don’t use it more often. I probably don’t have to sing it’s praises to anyone here – ready made meal, typically little “active” cook time, and let’s be honest, it doesn’t heat up the house. The heat factor alone could be enough to sing its praises when its >100 degrees every day!

This is a recipe that I found on Lake Lure Cottage Kitchen. We have a teriyaki recipe we love, but the crockpot version here was intriguing. This recipe definitely surprised me. Asian-flavored dishes are almost always a hit around here (have we discussed my husband’s Chinese buffet addiction in undergraduate?), but this exceeded my expectations. It uses boneless skinless chicken thighs which help keep the meat moist. The chicken here basically shredded itself! Even with that, I have to note my one negative point, although this is common to many chicken dishes in the crockpot. Cooking time during the work week. A 4-5 hour cook time just doesn’t work very well with my work schedule. Nonetheless, this still makes for an easy dinner on the weekend!

Enough about work, back to the food 🙂

crockpot chicken teriyaki close

As written, this recipe calls for 3 lbs. of chicken. That’s a lot of food! We halved the recipe with good success. One more tip. Be sure to concentrate the cooking liquid. It makes a great sauce served over brown rice. Enjoy!

(Printable Recipe)

Crockpot Teriyaki Chicken
From Lake Lure Cottage Chicken

3 lbs. boneless skinless chicken thighs
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 Tbsp. cider vinegar
3/4 tsp. ground ginger
3/4 tsp. minced garlic
1/4 tsp. pepper
4-1/2 tsp. cornstarch
4-1/2 tsp. cold water
brown rice, cooked according to package directions

In a large bowl, combine the sugar, soy sauce, cider vinegar, ground ginger, minced garlic, and pepper. Add chicken to the bowl of the crockpot and pour the sauce over the chicken. Cover and cook on low for 4-5 hours or until chicken is tender. 

Remove chicken to a platter, keep warm. Skim fat from cooking liquid. Pour the liquid into a medium saucepan and bring to a boil. In a small bowl, mix the cornstarch and cold water. Slowly add to the boiling pot, stirring until the sauce has thickened. Serve the chicken over rice, topped with the teriyaki sauce.

SRC: Chile Honey Chicken

It is Secret Recipe Club time already. It feels like there is no way that another month has gone by, but the calendar begs to differ. Our group has a new host this month, Jane from The Heritage Cook, so a huge thank you to her for helping to organize all our delicious posts!

My blog assigment this month Phemomenon. I was crazy excited about this assignment because Holly’s blog is one of the first I started reading before I ever started my own. In fact, one of my very first posts was a Cookie Carnival week that she hosted (please forgive these early blog pictures!). Holly has established a great blog with tons of awesome looking dinners and desserts from posts for different cooking groups. In choosing a recipe for this group, I wanted to pick an original recipe to give her a little more of the spotlight, and this search led me straight to this chile honey chicken recipe. 

While I haven’t made an Asian-inspired dish in quite some time, my husband is definitely a fan of Chinese food. Combine that with one of Holly’s recipes, and my odds were good that this would be a hit. As it turns out, I should have placed a few bets on those odds because this was really good! My only change from the way she originally made it was to follow her stir-fry directions. One of the advantages of making Chinese food at home is that it gives you the freedom to turn it into a healthy meal, so I never bread nor fry my chicken when making it at home. As she notes, the dish turns out being a little sweet from the addition of the honey, however one could easily up the heat-factor by adding a little more crushed red pepper – as I have found out the hard way in previous Asian dishes. Two tablespoons really is too much! 🙂

I know both of us cleaned our plates with this one. Yum! Be sure to check out the other great SRC recipes below. Enjoy!

(Printable Recipe)

Chile Honey Chicken
From PheMOMenon

2 lbs. boneless, skinless chicken breasts or tenderloins
1/3 cup Ponzu sauce
1/4 cup sweet chile sauce
1 Tbsp. vegetable oil
1 cup fresh sugar snap peas

1/4 cup honey
1/4 cup sweet chile sauce
3 Tbsp. butter, melted
2 Tbsp. water
1 garlic clove, minced
pinch (or more) crushed red pepper

Trim and cut the chicken into bite-sized pieces and place them in a large ziptop bag with the ponzu sauce and 1/4 cup sweet chile sauce. Mix the bag to cover the chicken pieces and let marinate in the refrigerator for 30 minutes. Begin preparing rice or noodles if using to serve with the chicken.

While the chicken is marinating, make the sauce by whisking together the honey, remaining 1/4 cup sweet chile sauce, butter, water, garlic, and crushed red pepper in a small bowl. Set aside.

Drain the marinade from the chicken pieces and discard. Heat 1 tablespoon oil in a large frying pan or wok over medium-high heat until the oil is shimmering. Add the chicken and stir-fry until cooked through. Place the cooked chicken aside in a bowl, leaving an empty pan. Reduce the heat to medium and pour in the prepared sauce. Using a wooden spoon, stir the sauce and let it boil for approximately 1 minute. Return the chicken pieces to the pan and stir to coat. Add the sugar snap peas and stir to coat. Bring the mixture back to a simmer and cook for 3-5 minutes, or until everything is hot. Serve over rice or noodles.

Garlic Ginger Chicken

garlic ginger chicken

I have a few more sweet posts in the works, so I thought it might be time to mix them up with something more on the savory side. This was one of the first 3 recipes that my husband had lined up for me to make after I returned home. I have talked about his love for Chinese food on here before, but I am really not kidding. While we were in undergraduate college, we went to the Chinese buffet so often that the owners would ask him if he wanted them to make anything else for the buffet when we walked in the door. The guy loves his Chinese.

One of the things I like about making Chinese food at home is that you can make it so much healthier than you can get at a restaurant. The basis of the food is good for you – lean meats and vegetables served over rice. If you watch the sodium in your ingredients and don’t fry your meat, you can have an easy, healthful meal.

garlic ginger chicken cooking chicken
garlic ginger chicken close

The recipe for this chicken dish came from There are tons of Chinese recipes on this site, and we’ve made several of them. It’s definitely the first site I look at when the hubby is wanting Chinese. The original recipe for this dish calls for deep-frying the chicken. I tend to shy away from deep-frying anything at home for various reasons. The health part of it is a big factor, but I also just don’t like to deal with a big pot of hot oil. I ended up following the recipe through the breading part and cooked the chicken in the wok in about a tablespoon of oil. Truthfully, this didn’t work very well. Much of the breading ended up falling off the meat, so I just picked it out when I removed the chicken from the wok. I don’t think this was a fault of the recipe as I imagine it would have worked much better in a pot of oil. Next time, I may try draining the marinated chicken and coating it lightly with cornstarch to give it just a little bit of crisp, but I’ll write the recipe as written.

With the exception of the breading issues, this dish was great. It was different from the other Chinese dishes that we’ve had in that it doesn’t rely on spice to flavor the sauce. In that manner, it would be great if you’re needing a milder dish for children or adults who don’t like a lot of heat in their food. I ended up adding a little cornstarch at the end to thicken the sauce, but this is more personal preference as my husband likes his sauces to be thicker. It has been awhile since we’ve made a Chinese dish, but I really feel like this is one of the better dishes I have tried at home. It’s now on our ever-growing make-again list. Enjoy! 

(Printable Recipe)

Garlic Ginger Chicken
Adapted from

1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
4 Tbsp. rice wine
1 Tbsp. low-sodium soy sauce
1 egg
1/3 c. cornstarch
fryer oil or olive oil 
6 cloves garlic, minced
4 Tbsp. fresh ginger, minced
1 c. dry brown rice 

6 Tbsp. low-sodium soy sauce
6 Tbsp. rice wine
3 tsp. sugar
1 tsp. cornstarch
2 Tbsp. water
1 bunch green onions, sliced (optional)

Add chicken bits to a large bowl. Add 4 Tbsp. rice wine and 1 Tbsp. soy sauce. Marinate for 30 minutes. Meanwhile, cook rice according to package directions. After the 30 minutes is up, add the egg and cornstarch to the chicken mixture if you are wanting to fry the chicken pieces. Stir and blend until the chicken pieces are coated with batter. Heat oil in a deep fryer to 375 degrees. Fry chicken in batches for 4-5 minutes or until golden brown and crispy. Drain on paper towels. Alternatively, after the marinate, drain the liquid from the chicken and toss with just enough cornstarch to coat the chicken. Heat a wok over medium-high heat. Add 1 tablespoon of olive oil and stir-fry the chicken pieces until cooked through. Remove from the pan and set aside.

Mix the cornstarch and water in a small bowl. Set aside. Turn heat down to medium and add a couple of tablespoons of olive oil to the wok. Add garlic and ginger and stir-fry for 15 seconds. Add remaining soy sauce and rice wine, sugar, and chicken. Stir and bring to a boil. Add the cornstarch mixture at this time if desired to thicken the sauce. Top with sliced green onions and serve.

Yield: 2-3 servings

Quinoa Stir-Fry with Vegetables and Chicken

At one of the houses down the road from where I’m staying right now, there’s a big German Shepard that apparently likes to chase cars. I don’t see him every morning, but on the mornings that I do he usually chases my car for the length of their property. As I approached this morning, I saw him standing along the road stretching out his back legs and front legs before he took off after my car. It was almost like he had to make sure he was ready to go =)

I’m not sure what the German Shepard has to do with this quinoa, but I thought it was a cute story. Maybe you could think of it as “running fuel” as quinoa is definitely toted for its health benefits. 

I have had this recipe bookmarked from for quite some time. I saved it before I really got into cooking with quinoa, and even after that, I waited to make it until I was visiting the hubby in AZ. I’m not big into making full meals for just myself because I tend to get bored with it before I am finished eating the leftovers. One or two days is okay, but a full week of leftovers is a little much. 

Our verdict: Definitely a repeat. It is kind of like a healthier, veggie-packed fried rice. As long as you have some pre-cooked chicken, it also comes together pretty quickly. There is quite a bit of chopping to cut up all the veggies, but if you time it out while you are cooking the quinoa, it could easily slide in at less than 30 minutes. I realize that this isn’t necessarily the best timing to post a recipe containing eggs, but as long as you cook them thoroughly, you’ll be just fine. Enjoy!

(Printable Recipe)

Quinoa Stir-Fry with Vegetables and Chicken
Adapted from

3/4 c. quinoa, rinsed
1/2 tsp. salt, divided
1 Tbsp. vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded, and chopped
2 tsp. grated ginger
2 cloves garlic, minced
1 small red chile, chopped and seeded
2 c. snow peas, trimmed
1/4 tsp. black pepper
1 egg, beaten
4 oz. chicken breast, grilled or just leftover chicken
2 scallions, chopped
1/2 c. cilantro
1 Tbsp. low-sodium soy sauce

Place quinoa in a small saucepan with 3/4 c. water and 1/4 tsp. salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork, and set aside uncovered.

Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens or about 1 minute. Add bell pepper, ginger, garlic, and chile; cook stirring frequently, about 2 minutes. Add peas and sprinkle with remaining 1/4 tsp. salt and pepper and cook, stirring frequently, about 1 minute.

Remove vegetables and return skillet to heat; add quinoa along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, cilantro, and soy sauce; cook 1 minute longer. Serve warm.

General Tsao’s Chicken

Ever have one of those recipes that has a good foundation but just needs a little bit of  tweaking? This one is it. I’ve tried this one out several times because it was always little things that didn’t quite go right. The recipe originally came from, and I think I’m finally at a point where I can blissfully stop meddling 🙂

Enter problem #1 – The first time I made this I took the advice of a reviewer to replace the sun-dried chile peppers with 1 Tbsp. of dried red peppers. The result: A dish so hot that we almost couldn’t eat it. Since then, I’ve tried it with much less dried red-pepper (about 1/2 teaspoon) and with the actual sun-dried chile peppers. Our favorite: The sun-dried chiles may be harder to find, but actually give the dish an appropriate level of heat.


My other issue with this recipe is that it calls for 1/2 cup of cornstarch to thicken the sauce. I am quite certain if an individual added this much cornstarch that the sauce would be so thick you’d never get it out of the pan. With that said, I’ve also played with the amount of cornstarch and 2 tsp. seems to be an appropriate starting point. My husband likes his sauce in Chinese dishes a little thicker, so if you tend the other way, start out with a little less. You can always add more.

My last major change was leaving off the breading. I almost never bread and fry the meat in our Chinese dishes. Even in restaurants, I prefer the non-breaded dishes. I’m just not a fan of the heavy, greasy feeling that it leaves in my stomach. 

Moral of the story: small problems can definitely ruin a dish but they don’t always necessitate scrapping a recipe. After all the changes, this is actually one of our favorite Chinese dishes. Try it out. Just take my word for it that you don’t need a full Tablespoon of dried red pepper 🙂

(Printable Recipe)

General Tsao’s Chicken
Adapted drastically from 

3 lbs. boneless, skinless chicken breast, cut into bite sized pieces
1-2 tsp. cornstarch
1/4 c. water
1-1/2 tsp. minced garlic
1-1/2 tsp. minced fresh ginger root
1/2 c. white sugar
1/4 c. low-sodium soy sauce
1/4 c. white wine vinegar
1/2 c. warm chicken broth
2 c. chopped green onions
16 chile peppers, sun-dried or 1/2 tsp. dried red pepper

In a large bowl, combine the cornstarch and 1/4 c. water. Mix thoroughly. Add garlic, ginger, sugar, soy sauce, white wine vinegar, and chicken broth. Stir until sugar dissolves.

Heat oil in a large skillet or wok over medium-high heat. Stir-fry chicken until cooked through. Remove chicken and keep warm. 

Add scallions and dried chile peppers to the wok and stir-fry briefly. Add sauce mixture to the wok. Cook until the sauce begins to thicken. If a thicker sauce is desired, mix a little bit of cornstarch in some water before adding to the sauce. When sauce is of the desired consistency, add the chicken and cook until warmed through. Serve over brown rice.

Kung Pao Chicken

It’s been awhile since we’ve made any Chinese food here. Probably mostly because it’s been awhile since we’ve both been around and in the swing of making dinner every night. It’s been nice getting back to that. Life has just seemed quite crazy lately.

I saw this recipe here on Taste and Tell. I’ve made several recipes from Deborah ‘s site and they have all been wonderful! On her site, she reviews cookbooks monthly, and this recipe comes from the Shun Lee Cookbook.

Kung Pao Chicken is usually a pretty spicy dish. This one was no different, so I would take it down a notch by decreasing the number of dried chiles if you don’t like your food really spicy. I also didn’t bread the chicken. I never do when we make Chinese dishes at home. It’s a great way to cut calories and fat from Chinese dishes, and I promise you that we don’t miss the breading.

Overall, it was a great dish that came together quite easily. It does require quite a few “Asian ingredients.” However, I’ve found that these ingredients are often repeated in  other Chinese dishes, so I promise you will use them! Enjoy!

(Printable Recipe)

Kung Pao Chicken
Adapted from the Shun Lee Cookbook seen on Taste and Tell

3-4 boneless, skinless chicken breasts, cut into 3/4-inch cubes
vegetable oil
6 scallions, white and green parts, trimmed and sliced into 1/4-inch pieces
10 small dried hot chiles (fewer if you like it more mild)
1-1/2 tsp. chili garlic sauce
1 tsp. dark sesame oil
brown rice, prepared according to package directions

1/4 c. rice wine or dry sherry
2 Tbsp. low-sodium soy sauce
2 Tbsp. red wine vinegar
2 Tbsp. sugar
1-1/2 tsp. cornstarch
cold water

To begin the sauce, mix the rice wine, soy sauce, vinegar, and sugar in a small bowl and set it aside. Dissolve the cornstarch in 2 Tablespoons of cold water in another bowl and set it aside. 

Heat a large wok over medium-high heat. Add enough oil to stir fry the chicken pieces. Add the chicken and cook through until no longer pink. Transfer the chicken to a bowl and set aside. Add a little more oil to the pan and heat through. Add the scallions, garlic, chiles, and chili garlic sauce and stir-fry until the scallions wilt, about 30 seconds. Return the chicken to the wok, add the rice wine mixture, and stir-fry chicken until it is heated through. Add the cornstarch mixture and stir until the sauce thickens, a few seconds more. Add the sesame oil and mix well. Remove the dried chiles and discard. Serve immediately with brown rice.

Mongolian Beef

Brrr!!! It’s barely winter, and I’m already ready for spring. We’re expecting more snow tonight/tomorrow, and I don’t think anyone is ready for it. There’s enough on the ground as is!!
Anyway, here’s a quick, delicious, and healthy recipe to help warm you up! Right before the holidays my mom brought me all her Cooking Light magazines that she was finished reading. While I haven’t gotten to make too many things from them, this recipe was definitely one that stood out. You do need quite a few “Asian” ingredients to make it, but we like Asian flavors around here and end up using them quite often. If this is a recipe that you are making once and will not use the rest of the bottle/jar, it may not be worth the money. That said, we both REALLY enjoyed it.
I swapped brown rice for the rice noodles. Nothing against the noodles. I just already had rice on hand and didn’t want to buy more ingredients than necessary.  As written, the recipe is for 4 servings. The two of us ate it with just a little bit leftover for lunch, so if you’re feeding more, you may want to double it. Enjoy!
Mongolian Beef – Adapted from Cooking Light December 2009
2 Tbsp. low-sodium soy sauce
1 tsp. sugar
1 tsp. cornstarch
2 tsp. dry sherry
2 tsp. hoisin sauce
1 tsp. rice vinegar
1 tsp. chile paste with garlic
1/4 tsp. salt
2 tsp. sesame oil
1 Tbsp. minced, peeled fresh ginger
1 Tbsp. minced fresh garlic
1 lb. sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
brown rice (or rice noodles)
Combine first 8 ingredients, stirring until smooth.
Heat oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; saute for 2 minutes or until beef is browned. Add green onion pieces; saute 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened stirring constantly.

Honey Ginger Chicken Breasts, Finals, and Jury Duty

Well, I’ve been trying to study this morning, but I wanted to put up a post to show that I’m still alive! We’re entering into the wonderful wrap-up of the semester that is called final exams, and I’m a little ovewhelmed. On top of that, the state decided that I may need to serve on a jury next Wednesday in the middle of all the exams. They don’t allow exceptions for full-time students that live in the county! What?!? Don’t even get me started… I am really hoping that I don’t get selected!
Anyway, my posting may be quite rare for the next week and a half until all of this is over. I’ve got quite a few recipes to put up though, so I’ll try to post reguarly as soon as I’m done! We made these chicken breasts a couple of weeks ago. They were quite good. My husband cooked some rice and wrapped his up in some flat bread to make a make-shift burrito (without the beans?). I just had mine on a bed of brown rice, but it was great both ways!
I know that I saved this recipe from somewhere online, but I seem to have misplaced its orginal author. If this is your recipe, let me know, and I’ll get the credit to the correct person!
Honey-Ginger Chicken Breasts
1/3 c. honey
1 Tbsp. fresh ginger, minced
1 Tbsp. fresh lemon juice
1 Tbsp. cider vinegar
1 Tbsp. soy sauce
1 tsp. toasted sesame oil
1/2 tsp. orange zest
1/2 tsp. Worcestershire sauce
4 cloves garlic, minced
juice from 1 orange
2 boneless, skinless chicken breasts trimmed of fat
cooking spray
1 tsp. cornstarch
1 tsp. water
green onions
brown rice, prepared according to package directions
Combine the ingredients through the chicken in a large ziplock bag. Seal and shake well. add the chicken breasts and toss to coat evenly. Place in the refrigerator for at least 2 hours (we marinated probably close to 6 hours). Turn occasionally.
Remove chicken from the bag, reserving marinade. Heat a large skillet coated with cooking spray over medim heat. Place the chicken breasts in the skillet and cook for 7-8 mintues and then flip. Wipe out the pan before flipping to avoid burning the chicken (sugar in the marinade). Cook for an additional 4-5 minutes or until the chicken is cooked through and the juices run clear.
While the chicken is cooking, strain the marinade through a sieve, discard the solids. Place marinade into a suacepan; bring to a boil. Cook 3 minutes. Combine the cornstach and water in a small bowl; stir with a whisk. Add cornstarch mixture to the pan, stirring with a whisk. Cook for 1 minute. Remove from heat.
Let the chicken rest for 5 mintues; slice the breasts into thin strips then drizzle with sauce. Sprinkle the top with green onions. Serve with more sauce on the side.

Sweet and Sour Chicken

I am really beginning to think that my husband could subsist on pizza, chinese, and Coke zero. With that said, I can’t really say that I’m opposed to any of the above especially when we can make them at home and somewhat control the ingredients going into the dish. We went for a basic chinese dish with this one – sweet and sour chicken.

Little did I know that there are about a million recipes out there for sweet and sour chicken! After searching for what seemed like forever, I decided on this one at Simply Recipes. I really liked that it wasn’t based on deep-fried battered chicken. The recipe is written for a light coating of cornstarch and egg white, but we even left that off without any problems.

The only issue in the recipe that we encountered was the thickness of the sweet and sour sauce. It could be personal preference, but we like the sauce in our chinese dishes to be a bit thicker so that it coats all the meat and veggies. I didn’t measure but am guessing that I added approximately 1 tablespoon of cornstarch at the end of the cook time. With that addition the sauce thickened up, and the dish turned out great! Enjoy!

Sweet and Sour ChickenModified from Simply Recipes
1 lb. of boneless, skinless chicken breasts, cut into 1″ chunks
1 (10oz) can pineapple chunks (reserve juice)
1/4 c. juice from canned pineapple
1/4 c. white vinegar
1/4 c. ketchup
1/4 tsp. salt
3 Tbsp. brown sugar
1 Tbsp. + 1 tsp. cooking oil
1 red bell pepper, cut into 1″ chunks
1 yellow bell pepper, cut into 1″ chunks
1 tsp. grated fresh ginger
approximately 1 Tbsp. cornstarch (use as much as needed)

Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It’s important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you’ve cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it’s pink, add another minute to the cooking. Add cornstarch at this time if desired to thicken sauce.