½ of large chicken breast skinless and boneless
1 teaspoon garlic power
1 teaspoon kosher salt
1 teaspoon fresh grounded pepper
¼ teaspoon sail power
¼ cayenne pepper power
2 teaspoon organic seasoning
1 teaspoon of dried onion
⅛ cup of mirin
½ cup of diced fresh pineapples
2 teaspoon of soy sauce
½ of large onion cut in vertical slides
½ of green pepper cut in top-down slides
¼ of red pepper
1 bush of scallion
¼ cup of olive oil
1 tbs of sugar or two small packages of Splenda
No nutrition information available
Cut the breast in half making two fillets. Then cut each fillet across in ½ in strips. Place the chicken in a container and add the spices, salt, mirin, pineapples and soy sauce. Mix all together and place in the fridge overnight.
Next day cut the onion and pepper in slides ¼ inch wide. Also, cut the scallion in trunks about ½ in long. Heat the olive oil in a stir fried pan.
When the oil is hot, add the chicken to sauté a little bit in medium to high until the chicken turns white. Then, add the pineapple with one half of the sauce, and the sugar or Splenda. Cook for tree minutes, and then add the onion, pepper and scallions with the rest of the sauce. Mix together, and cook of another 2 minutes.
Make an empty circle in the center of the pan to allow the high heat to consume the liquid, and cook the food in low heat around the border of the pan.
When the liquid is consumed, and the oil start frying, mix the food together, and cook for 1 or 2 minutes until a little grilled, Turn of the heat and let it rest for about 3 minutes. Then serve the chicken over cooked parboiled rice.