Here's a sweet and tangy chicken dish that my four-year-old loves - aside from the usual fried chicken and his all-time favorite chicken curry. I'm pretty sure your little ones will enjoy this, too.
500 grams boneless, skinless chicken breast, thinly sliced
1/2 cup flour
2 tablespoons vegetable oil
salt and pepper to taste
1 can pineapple chunks
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon ginger, minced
1/8 teaspoon ground cloves
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1 tablespoon flour
1. Rub chicken pieces with salt and pepper.
2. Place flour on a plate and coat the chicken on both sides with flour, pressing to make sure it adheres. Shake off excess flour.
3. In a large skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet. Cook by batches to make sure that the skillet doesn't get too crowded. Add more oil if necessary.
4. Sauté chicken for 4 minutes,until it turns golden brown . Adjust the heat if needed.
5. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is brown on all sides and cooked throughout. Transfer the chicken pieces to a plate and set aside.
6. Next, make the sauce by adding the pineapple chunks (juice included), brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute.
7. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly.
8. Pour the sauce over the chicken and serve with white rice.
As seen on Spoonful. Shared with Food Friday and Food Trip Friday.