Rainbow Pepper Bells Pineapple Chicken 彩椒凤梨鸡球

Surprise to see pineapple in my kitchen, and yes, we are craving for sweet and sour taste in our food. However, the sweet and sour chicken sold at the restaurant is way too much sugar and corn starch in their sauce. So, i have to create our very own sauce to match to the original taste yet has to be low carb. This is not considered a keto / LCHF dishes as the chicken is non fats (fillet) and there are ketchup and pineapple which have contributed moderate amount of sugar in the macro. Well, sometimes we just need some spike in life, so… never think too much… just cook it and enjoy it

Ingredient for sauces:

Ketchup – 3 tbsp

Pomegranate vinegar – 1 tsp

Light Soy Sauce – 1 tsp

Water – 2 tbsp

Ingredients:

Chicken fillet – 5-6 pcs (cut into cubes)

Pink salt – 1/4 tsp

Black pepper – to taste

Green pepper – 1/2 pcs (cut to cube)

Yellow pepper – 1/2 pcs (cut to cube)

Canned pineapple – 30g (cut to cube)

sesame seeds – decoration

Avocado Oil – 1 tbsp

Garlic – 2 cloves (chop finely)

 

Steps:

  1. Marinated the chicken with pink salt and black pepper for 1/2 hour
  2. Mixed all the ingredient of sauce into a bowl and set aside
  3. Heat up the wok with avocado oil. Add in the garlic stir fry until fragrance
  4. Add in the chicken and stir fry it quickly
  5. Add in the rainbow pepper bells stir fry with the chicken for 10 seconds
  6. Pour in the sauces and mix well with the ingredient in high heat
  7. stir fry until the sauce starts to dry up
  8. Ready to serve
  9. Sprinkle some sesame seeds for decoration