A vibrant and flavorful chicken stir-fry with a tropical twist, perfect for a quick and satisfying meal.
Prepare the sauce by mixing the soy sauce, orange juice, ginger, paprika, turmeric, and allspice in a bowl.
Ensure the spices are well blended for a consistent flavor.
Dissolve the cornstarch in a small amount of water to create a slurry.
This will help thicken the sauce later.
Heat oil in a wok over medium-high heat and sauté the garlic and scallions until fragrant.
Stir constantly to prevent burning.
Add the chicken pieces to the wok and stir-fry until they are cooked through.
Cut the chicken into even pieces for uniform cooking.
Add the bell pepper, carrot, and pineapple to the wok and stir-fry for 3-4 minutes.
Cook until the vegetables are tender-crisp.
Pour the sauce into the wok and stir to coat all ingredients evenly.
Ensure the sauce is evenly distributed.
Add the cornstarch slurry to the wok and cook until the sauce thickens.
Stir constantly to avoid lumps.
Serve the stir-fry over cooked jasmine rice.
Garnish with extra scallions for a fresh touch.
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