What is a Wok?
Woks have deep walls that also slope and because of this, they trap in more heat, cooking food quicker than if you were to use a frying pan.
When selecting the right Wok, you need to take into consideration the heat source. The style of the Wok will vary slightly depending on the use of a gas burner or electric cooking element. Woks that are designed for electric cook-tops will have a flat bottom that is more focused on the heating element whereas ones designed for gas will typically have a more round bottom and an additional heat shield that directs the flame of the burner to the center of the pan. Using the wrong style Wok will result in a poorly heated pan and you won’t get that signature crispiness that most dishes are famous for.
Using a Wok instead of a traditional frying pan is a healthier way to cook as well! Because Woks heat up very quickly and their steep bowl like shape, they require much less cooking oil.
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Pineapple Chicken Stir Fry
Ingredients
Sauce
- 1 can (20 ounces) pineapple chunks in Pineapple Juice
- 2 tablespoons plus 1 teaspoon cornstarch
- 1/4 teaspoon ground ginger
- 2 cups chicken broth
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Pineapple Paradise Soy Sauce
- 1 tablespoon Rhubarb Ginger Dark Balsamic
Chicken
- 1/2 cup all-purpose flour
- 1 tablespoon Citrus Ginger Stir Fry Seasoning
- 3/4 pound boneless skinless chicken tenderloins, cut into 1-inch cubes
Balance of ingredients
- 5 tablespoons Extra Virgin Olive Oil, divided
- 3 medium carrots, thinly sliced
- 1 small onion, sliced
- 1 small green bell pepper, coarsely chopped
- 1 small red bell pepper, coarsely chopped
- 1 cup mung beans italic*optional
- 6 scallions cut into 3/4 - pieces
Notes
We highly recommend using a traditional style Wok that can be purchased at any Home Goods Store, if you don't have one, you can always use a skillet. Just make sure you get the Oil hot before you start to cook.
Fresh vs Canned Pineapple - We like to use fresh pineapple whenever we can. To use fresh pineapple, you can either juice some of the pineapple to add to the sauce or used store bought Pineapple Juice. If you're using canned pineapple, be sure it's packed in it's own juice and NOT in Heavy Syrup.
Instructions
Prepare Sauce
- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauces and Balsamic.
Prepare Chicken
- In a large resealable plastic bag, combine flour and seasoning. Add chicken, a few pieces at a time; close bag and shake to coat.
Start Cooking
- In a large Wok or skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices.
- Stir-fry Onion, Carrots, Bell Peppers in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple, mung beans and scallions; heat through. Serve with rice.
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Rhubarb Ginger Dark Balsamic
$17.95 – $24.95 Select options This product has multiple variants. The options may be chosen on the product page -
Pineapple Paradise SWEET DRAGON Balsamic Soy Sauce
$17.95 – $23.95 Select options This product has multiple variants. The options may be chosen on the product page -
House Blend EVOO
$16.95 – $36.95 Select options This product has multiple variants. The options may be chosen on the product page -
Citrus Ginger Stir Fry
$7.95 Select options This product has multiple variants. The options may be chosen on the product page