Sauce(to prep ahead of time)
*This made enough sauce to flavor and coat 6 servings of diced chicken VERY well, in truth its supposed to be for like 4 or 3 servings.
1 cup diced bell peppers of any kind
1 1/2 cups of chicken stock, low sodium preffed
1 large can of sliced pineapples in juice (18 oz can?)
(You're going to dice those, but need the juice so buying diced is a no-go)
1/2 cup of vinegar
1/2 cup of sugar
Rice Cooking Wine
Sauce Thickener (Add this after you cooked your meat and veggies and have those aside, unless you like sitting around with a thick sweet sauce? it probably won't develop more flavor after adding this, at least not well)
1/2 cup of chicken stock, low sodium preffed
2 tablespoons corn starch
1 tablespoon soy sauce (you can probably not even add it though, I didn't)
Grab a pot you figure can hold all of this, if you're increasing amounts then consider for it.
1)Insert diced Bell Peppers into pot
2)Insert diced Pineapple into pot
3)Insert 1 cup of chicken stock into...you guessed it, da pot.
Simmer for 5 or 6 minutes for flavor to spread into the stock
4)Add 1/2 cup of sugar, vinegar and juice, stir to dissolve,
5)You don't HAVE to add rice cooking wine or the salt,but I like to: I only added maybe 1/7th of a cup of it along with a half a teaspoon of salt
6)Simmer this down, stirring for about 35 minutes, or 3 cups: basic rule to reducing sauces like this is the longer you simmer, the stronger the flavor concentration BUT, the less liquid there will be for the actual sauce.
7)Once meat and veggies are in the pot, you can put the sauce in with them and start heating it, I added the sauce from a jar from the refrigerator right into the hot ingredients, heated and added the thickening agent: make sure you keep mixing because this stuff thickens extremely quickly and you want to coat everything while making sure it doesn't burn. Don't worry: you're not going to have left over sauce: it will be stuck fast to the food.
The Pineapple and Pepper Chicken was a smashing success! It actually came out restaurant quality here, and it wasn't nearly as much salt in it as all the different recipes did...why the bloody hell would someone thicken a sauce with half a cup of soy sauce mixed with cornstarch? dear GOD those are freakin SCARY amounts of salt we're talking here, if you're using it "for the color" then just get some color additive, its quite likely to be less damaging to your body than that sodium is.
The chicken was a bit overwhelming at first, I decided to quickly marinate the cubed chicken bits in the juice of one pink grapefruit and some fresh ginger while I contemplated "how the hell am I going to fry this without burning my face to bits" In the end the batter I made was too eggy to be "crunchy" but it did well enough covering the chicken to keep it moist and juicy on the inside and not dry. Using the smaller metal pan along with around 1/2 an inch of oil in conjunction with a pot to mix everything in at the end was a good idea: and to re-expound: When you start stir frying things, there is no time for second thoughts, two hands are needed to keep the chicken apart and to turn it once its properly cooked on one side then to bring it to the pot and you can't grow a third arm, next time I try something like this though I'm using tempura batter: its a solid and proven batter for most meats and again...some of these online recipes call for insane amounts of soy sauce for some reason, maybe people think soy sauce is like ketchup over in Asia?
The portabello mushroom I tossed in was nice, I think it gave a bit of earthiness to the onion and garlic stir fry, its just a bit difficult since stir fries added together like this call for really thinly sliced mushrooms, and the portabello, well, "she a-no-like to-a-be a-sliced"
Also: California long grain rice is awesome, but remember to rinse it after you are done steaming it or it will be sticky like a son of a *%T, which is fine since I actually like eating rice-balls for a quick lunch with some dried fish, or just some salt but the stickiness doesn't lend itself to fried rice, and my next trick is either a huge batch of doughnut holes, a filling pizza my dad will eat (The nearby pizzaria is awesome but he has eating his way through pizza) or some form of fried rice for lunch, probably pork since we don't do beef anymore as mom has an aversion to non-organic, and when dad makes chicken its usually paprika chicken drumsticks or breaded chicken breasts.