Post by kit on Dec 11, 2014 15:37:52 GMT -5
Once again, this is a technique – not a recipe. The amounts and choice of ingredients is yours depending on how many people you’re cooking for and how big your wok or skillet is. If your skillet isn't big enough, use a Dutch oven.
Yes, there can be a lot of ingredients but the taste is worth the time spent preparing everything.
Sweet-N-Sour Pineapple Chicken
Chicken fillets, partially frozen and cubed to bite size pieces
Peanut oil (can get real hot without burning)
1 can of chunk pineapple (pour off and reserve the juice)
A variety of your choice of red and green peppers, sliced celery, onion, minced garlic, minced ginger, broccoli, fresh mushrooms, carrot*, sliced water chestnuts, and/or bean sprouts, and be sure to include the pineapple chunks.
Handful of slivered almonds
* Carrots or any other very firm vegetables should be blanched first
Sauce (mix in a bowl)
2 Tbsp corn starch
3 Tbsp sugar
½ tsp ground ginger
3 Tbsp white vinegar
reserved pineapple juice from can
2 tsp ketchup
2 Tbsp cocktail sherry
2 tsp soy sauce
1/4 tsp dark sesame oil
1/3 cup chicken stock
1/8 tsp red pepper flakes (optional)
Stir sauce ingredients together to combine.
Sprinkle chicken with a little soy sauce and marinate a few minutes while you prepare the sauce.
In a hot wok, skillet or Dutch oven, add peanut oil and cook chicken and almonds, stirring continuously. When chicken is completely white add garlic and cook briefly (don't burn the garlic) then add the veggies. Add a couple of Tbsp of water and stir. Cover.
When steam starts to escape from under the lid, uncover and continue cooking and stirring until vegetables are tender crisp. Reduce the heat somewhat, stir the sauce ingredients again and add to wok (or skillet) and gently stir until sauce is thickened. Serve on top of cooked white rice.
Yes, there can be a lot of ingredients but the taste is worth the time spent preparing everything.
Sweet-N-Sour Pineapple Chicken
Chicken fillets, partially frozen and cubed to bite size pieces
Peanut oil (can get real hot without burning)
1 can of chunk pineapple (pour off and reserve the juice)
A variety of your choice of red and green peppers, sliced celery, onion, minced garlic, minced ginger, broccoli, fresh mushrooms, carrot*, sliced water chestnuts, and/or bean sprouts, and be sure to include the pineapple chunks.
Handful of slivered almonds
* Carrots or any other very firm vegetables should be blanched first
Sauce (mix in a bowl)
2 Tbsp corn starch
3 Tbsp sugar
½ tsp ground ginger
3 Tbsp white vinegar
reserved pineapple juice from can
2 tsp ketchup
2 Tbsp cocktail sherry
2 tsp soy sauce
1/4 tsp dark sesame oil
1/3 cup chicken stock
1/8 tsp red pepper flakes (optional)
Stir sauce ingredients together to combine.
Sprinkle chicken with a little soy sauce and marinate a few minutes while you prepare the sauce.
In a hot wok, skillet or Dutch oven, add peanut oil and cook chicken and almonds, stirring continuously. When chicken is completely white add garlic and cook briefly (don't burn the garlic) then add the veggies. Add a couple of Tbsp of water and stir. Cover.
When steam starts to escape from under the lid, uncover and continue cooking and stirring until vegetables are tender crisp. Reduce the heat somewhat, stir the sauce ingredients again and add to wok (or skillet) and gently stir until sauce is thickened. Serve on top of cooked white rice.
