Crunchy breaded chicken medallions are combined with bell peppers and green onions and served in a sweet pineapple sauce in this Peruvian dish.
Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
792 Calories
Recipe Instructions
Step 1
Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
Step 2
Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
Step 3
Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
Step 4
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
Step 5
Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.
Ingredients
1 teaspoon salt
1 teaspoon vegetable oil
2 tablespoons tomato paste
3 green onions, sliced
1 tablespoon vegetable oil, or more as needed
1 red bell pepper, cored and sliced
3 boneless, skinless chicken breasts, sliced into bite-sized medallions
