Place chicken strips in a bowl and mix in 1 tablespoon of the Six Spice. Place in the refrigerator while cutting the remaining vegetables. Mix cornstarch, chicken broth and rice wine vinegar and remaining Six Spice in a bowl and set aside. Preheat sauté pan or wok with the vegetable oil to 375⁰F. Add chicken and stir until browning begins (approx. 2 min). Add remaining vegetables and pineapple and sauté stirring constantly for 4 minutes. Add cornstarch mixture and stir until the sauce becomes clear (approx. 2 minutes). Remove from heat and serve immediately while vegetables are still crisp. Sprinkle a small amount of Six Spice over each dish as a garnish.
NOTE: Any of the five No Salt No Sugar Magic Seasoning Blends® will work well in this dish and each will produce a unique and vibrant flavor. Be sure to put a bottle on the table for use as a shake-on seasoning. Apply generously for extra flavor.
Copyright © 2011 by Paul Prudhomme