Crispy Chicken Stir-Fry

1 fresh pineapple
Oil
½ cup peanuts
1 egg
Cornstarch
Soy sauce
1 lb. skinless boneless chicken breasts, chunked
1 onion, sliced
2 large garlics, minced
1 tbsp. chopped ginger
1 cup water
1/ 4 cup dry sherry
¼ tsp. ground cloves
¼ tsp. cinnamon
1 bunch broccoli, cut into florets
1 red bell pepper, seeded, chunked

Twist crown from pineapple. Cut pineapple in half lengthwise, then cut pineapple
in half again. Cut fruit from shells with knife. Trim off core and
cut fruit into bite-size chunks. Measure 2 cups pineapple; refrigerate
remainder for another use.

In 10” skillet, heat about ½” oil over medium high heat. Brown peanuts. Remove
with slotted spoon to paper towels.

Combine egg, 1/3 cup cornstarch and 2 tsp. soy sauce in shallow dish. Coat
chicken with batter. In same skillet, sauté chicken in hot oil over medium
high heat until browned. Remove with slotted spoon; drain on paper towels.

Drain oil, reserving 2 tbsp. in skillet. Stir fry onion, garlic and ginger 1 minute.
Combine water, ¼ cup soy sauce, 2 tsp. cornstarch, sherry and spices
in small bowl. Stir into skillet; add broccoli and pepper.

Reduce heat. Cover; simmer 2 minutes until broccoli is tender-crisp and sauce
boils and thickens. Stir in pineapple, peanuts, and chicken; heat through.

4 servings