Chicken Pineapple Platter

INGREDIENTS

• 600 g (600 g) chicken breast, deboned and cut into strips
• 1/2 tsp (2 g) ginger, grated
•  1 pc (50 g) egg, beaten
•  3/4 cup (82.5 g) bread crumbs
•  4 cloves (20 g) garlic, crushed
•  1 (50 g) medium onions, sliced
•  1 (150 g) medium carrot, sliced
•  1 (150 g) medium potato, sliced
•  1 cup (238 g) chicken broth or water
•  439 g (439 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
•  1 pc (50 g) medium red bell pepper, cut into rings
•  1 1/2 tbsp (13.5 g) cornstarch, dissolved in 1 tbsp water
•  2 tbsp (34 g) soy sauce
•  1/2 tsp (1.5 g) pepper
•  1/3 tsp (.75 g) iodized fine salt

 PROCEDURE

1. MARINATE chicken in ginger, 2 tbsp soy sauce, 1/2 tsp pepper and 1/3 tsp iodized fine salt ( or 1 tsp iodized rock salt) for 15 minutes. Mix chicken with egg. Coat with breadcrumbs and fry until golden brown. Arrange on a platter. Set aside.
2. SAUTé garlic, onion, carrot and potato. Add chicken broth or water, pineapple syrup, 1/2 tsp iodized rock salt and 1 tbsp brown sugar. Simmer for 8 minutes.
3. ADD bell pepper, DEL MONTE Fresh Cut Sliced Pineapple and dissolved cornstarch. Allow to simmer. Pour sauce over chicken.