Polynesian Stir-Fry Chicken
This recipe is derived from a pork recipe in Taste of Home’s Comfort Food Diet Book. The recipe called for pork, but I used chicken breast tenderloins instead. The other recipe also called for peanuts, but I left them out. You can add them if you’d like. This recipe was so good, that Dean came back for seconds and he wiped out the leftovers the next day. The Taste of Home recipe can be found at: http://www.tasteofhome.com/Recipes/Polynesian-Stir-Fry
- 1 can (8 ounces) unsweetened pineapple chunks
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons reduced-sugar apricot preserves
- Several skinless chicken breast tenderloins
- 3 teaspoons canola oil, divided
- 1 medium onion, halved and sliced
- 1 small green pepper, cut into 1-inch pieces
- 1 small sweet red pepper, cut into 1-inch pieces
- 2 cups hot cooked rice
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Directions
- Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside.
- In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm.
- Stir-fry onion and peppers in remaining oil for 5 minutes. I like my onions caramelized, but you can do as you like with them. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired. Yield: 4 servings.
1. Drain the pineapple and save the juice in a glass.
2. Start cooking your rice. I used Zattaran’s Spanish rice. It’s great for this dish because the spiciness of it mixes well with the slightly sweetness of the rest of the meal. It’s a good idea to start the rice now because the stir-frying doesn’t take long.
3. Make the sauce. Here’s how: In a small bowl, mix cornstarch water until smooth. Then stir in the soy sauce, apricot preserves (I used peach preserves instead), and the reserved pineapple juice. Now set it aside because you need to start cooking the chicken.
4. In a large nonstick skillet or wok, stir fry chicken breasts in 2 teaspoons of oil until no longer pink. Remove and keep warm.
5. Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
6. Stir cornstarch mixture from small bowl and add it to the pan. Mix it all up. Bring to a boil; cook and stir for 2 minutes or until thickened. I made some extra sauce because I like more sauce than the Taste of Home recipe called for. The cornstarch makes it good and gooey like the dishes you get in a Chinese restaurant. Add chicken; heat through. Serve with rice.
This should make 4 servings. This dish didn’t last long in the house so you might want to make more at one time.