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Oriental chicken, peppers, and rice
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| Artist: |
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| Categories: |
Asian, Cereals, Chinese, Ethnic, Oriental, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| | Chicken breast halves | | 2
| | Garlic cloves -- minced | | 1
| | Onion -- minced | | 1
| | Red pepper -- julienned | | 1
| | Green bell pepper -- | | | Julienned | | 1
| tbsp | Cornstarch | | 4
| tbsp | Soy sauce, low sodium | | 8
| oz | Pineapple chunks in juice -- | | 1
| | Can | | 2
| tbsp | Vinegar | | 3
| tbsp | Packed brown sugar | | 1/2
| tsp | Ginger | | 2
| cup | Cooked rice |
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Procedures:
| 1 | * use 3 chicken breast halves to yield about 4 servings. | | 2 | Use more chicken for larger portions. | | 3 | To prepare chicken: skin, debone and chop into cubes. | | 4 | Mince the garlic cloves. | | 5 | Wash, seed and julienne the red and green peppers. | | 6 | Do not drain the pineapple. | | 7 | Heat a heavy skillet; add 1 tablespoon oil. | | 8 | Saute the peppers, garlic and onion until onion is limp. | | 9 | Remove from skillet and keep warm. | | 10 | Add 1 tablespoon oil to skillet and cook chicken cubes until all turn white and are cooked through. | | 11 | This step doesn"t take long -- don"t overcook. | | 12 | Mix cornstarch with soy sauce and some of the pineapple juice in a small bowl. | | 13 | Combine the chicken with the onion mixture. | | 14 | Add the pineapple chunks and juice along with the brown sugar, vinegar and ground or freshly grated ginger. | | 15 | Heat to boiling, then add the cornstarch mixture. | | 16 | Stir constantly until sauce is thickened and heated through. | | 17 | Serve immediately over hot cooked white rice. | | 18 | recipe by : jo anne merrill |
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