| Pineapple Chicken Serves 4 Fast Marinade 1 lb boneless skinless chicken breast or thighs, cut into bite size pieces 1/3 cornstarch 3 Tablespoons peanut oil 1 Tablespoon dry sherry 1 Tablespoon rice vinegar ½ teaspoon salt Add all fast marinade ingredients to a zip top bag and mix well. Set aside. Sauce Pineapple juice, from 20 ounce can of pineapples 2 Tablespoons soy sauce 2 Tablespoon rice vinegar 2 Tablespoons light brown sugar 1 Tablespoon corn starch Mix all sauce ingredients in a bowl and set aside. Vegetables ¾ red bell pepper, orange, or yellow bell pepper, chopped into bit size pieces ¾ green bell pepper, chopped into bit size pieces 5 green onions, sliced 1 ½ Tablespoon ginger, minced ½ of 20 ounce can of pineapple chunks Add all fast marinade ingredients to a zip top bag and mix well. Set aside. Mix all sauce ingredients in a bowl and set aside. Cook chicken in a pan over medium heat in a large pan. Just cook and brown until the chicken is just done, then remove to a plate. Put that same pan back over medium heat and add a little oil to the pan. Add the peppers, scallions, pineapple and ginger to pan. Cook and stir until everything has a nice sheen and just starts to soften. Give the sauce one final stir to mix in the cornstarch and pour it into the cooking vegetables. Reduce heat to medium low. Stir and cook until the sauce begins to thicken. Add the chicken back and mix up the pineapple chicken in the pan. Remove from heat and serve right away with rice or noodles on the side. Enjoy. Peace, CK |
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