Recepta que l'Àvia ens va fer aquest estiu (2021). Jo crec que amb els entrecuix que es pot comprar al rema1000 va molt bé, perquè són sucosos i sense os. Jo li trec tot el greix primer (que n'hi ha bastant).
Serveix-ho amb arròs. Si vols pots dividir la recepta en 2, per fer-ne menys quantitat.
Servings 6
2+2 tbsp cornstarch (maizena)
1/4 tsp garlic powder
1/4 tsp ground ginger
1 1/2 pounds skinless, boneless chicken thighs, cubed (700g)
1 tbsp vegetable oil
1 can (20 oz, 600g) pineapple chunks in juice
1/2 cup chicken stock (or water)
1/4 cup rice vinegar
1/4 cup brown sugar
2 tbsp ketchup
2 tbsp soy sauce
1 medium red bell pepper, seeded and chopped (1-in squares)
1 green onion, chopped
Mix 2 tbsp cornstarch, garlic powder and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.
Heat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 min per side. Transfer to a plate and set aside.
Drain juice from the can of pineapple chuncks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.
Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on low for 3 1/2 hours.
Whisk remaining 2 tbsp cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the sow cooker heat to high and add pineapple chunks and chopped red bell pepper.
Cook on high until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 min. Garnish with chopped green onion.