PINEAPPLE CHICKEN STIR FR

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1 pound chicken breasts, cut into 1-inch pieces
1 yellow onion, chopped
2 carrots, thinly sliced or spiralized
1 red bell pepper, sliced into strips and cut in half
2 teaspoons freshly grated ginger
3 cloves garlic, minced
1 cup snow peas, ends trimmed
2 cans pineapple chunks, drained with juice reserved
green onions, finely chopped (optional)
Marinade:
1/2 cup buttermilk
2 tablespoons soy sauce
juice from one can of pineapple chunks
Caramelized Cashews:
1 cup cashews, roasted and salted
1 tablespoon butter
1/4 cup sugar
1/4 teaspoon cinnamon
Sauce:
2 tablespoons soy sauce
1/4 cup red wine vinegar
2 tablespoons brown sugar
2 tablespoons honey
juice from one can of pineapple chunks
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cornstarch
Breading:
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/4 teaspoon pepper

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Mix together all of the ingredients for the marinade. Add the chicken and cover with plastic wrap. Marinate overnight.
Prepare the caramelized cashews. Melt the tablespoon of butter with the sugar and cinnamon over medium heat. Add nuts and stir. Cook about 5 minutes or until they are caramelized. Pour the nuts onto parchment paper and let cool. After 10 minutes, break apart the nuts and set aside.
In a medium bowl combine the ingredients for the sauce. Set aside.
In a different medium bowl, combine the breading ingredients. Add the marinated chicken and toss to coat the pieces in the breading mixture.
Heat one tablespoon of olive oil over medium heat in a Wok or large pan. Add the chicken and sauté until the chicken is browned, but it doesn’t have to be cooked through. Remove the chicken from the wok and set aside.
Add one tablespoon of oil to the empty wok and heat over medium heat. Add the chopped onions and carrots, and sauté for a couple of minutes. Then add the chopped bell pepper, ginger, and garlic, and sauté for 30 seconds. Stir the sauce and then add it to the wok with the chicken, snow peas, and pineapple chunks. Simmer until the sauce thickens and the chicken is cooked through, about 4-5 minutes.
Garnish with the caramelized cashews and chopped green onions. Serve immediately.
Source: bestfoodtips.net

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