I am always trying to come up with new ways to incorporate beer into my meals and I stumbled across this combination. Most American style stir-fry’s tend to have a heavy and sometimes overly sweet sauce to them and I decided to lighten it up a bit by adding some beer to the sauce. The recipe that follows uses a lager that blends the slightly sulfuric taste and aroma quite well to the sauce and accents it just right.









¾ lb boneless/skinless Chicken Breast

1 22oz. bag Stir Fry vegetables

1 Can Pineapple Slices or Chunks

2 Tbs. Corn Starch

¼ C Soy Sauce

1 Tbs. Ketchup

1 Tbs. Cider Vinegar

2 Tbs. Sesame Oil

1 Tbs. Sugar

1 Tbs. Ginger Powder

½ C Beer

Start by pre-heating a Large Skillet or Wok over medium-high heat. Slice the chicken into bite size pieces and coat in 1 Tbs. corn starch.









When the pan is good and hot add the Sesame Oil and heat until it starts to smoke slightly. Add the chicken to the pan and quickly sauté the chicken. Continue to cook the chicken for 5-7 min. until fully cooked than remove from pan.





After removing the chicken add the vegetables to the pan and sauté for 3-5 min. until tender.





While the vegetable are heating make your sauce by combining the soy sauce, sugar, ketchup, vinegar and ginger.









Add the chicken back to the pan with the vegetables to bring back to temp. Add the soy sauce mixture and stir to mix evenly.









In a small bowl add the remaining Corn Starch and beer and mix until the corn starch is dissolved. Add to the pan and stir until thickened 2-3.





When the sauce has thickened add the Pineapple cut into chunks to the pan.

When ready to serve I like to serve with some egg rolls and jasmine rice to give that authentic restaurant feel.













As always if you have any questions feel free to contact me snpr13@optonline.net or @snpr13 on twitter.