Mandarin Pineapple Chicken Stir Fry Food

CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

PINEAPPLE CHICKEN STIR-FRY RECIPE

Steps:

• Serve with hot rice, more scallions, and crushed peanuts or sesame seeds if you wish.

CHICKEN PINEAPPLE STIR- FRY

Steps:

• Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl.
• In large skillet, stir-fry chicken in hot oil 5 minutes.
• Add vegetables, stir-fry 4 more minutes.
• Stir in pineapple and sauce, heat through.
• Serve over rice.

PINEAPPLE CHICKEN STIR FRY

Steps:

• Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
• Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
• Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
• When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
• Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS

Steps:

• Combine first six ingredients; stir well.
• Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

STIR-FRIED GINGER PINEAPPLE CHICKEN

Steps:

• Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
• Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
• Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
• Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
• Serve over hot rice and garnish with chopped cashews.

EASY PINEAPPLE CHICKEN

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

MANDARIN CHICKEN STIR-FRY

Steps:

• In a large resealable plastic bag, combine 4 tablespoons soy sauce, salt and dill. Add chicken. Seal bag and turn to coat; refrigerate for 20 minutes., Meanwhile, drain oranges, reserving syrup; set oranges aside. In a small bowl, combine the cornstarch, remaining soy sauce and reserved syrup until smooth; set aside., In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-7 minutes or until juices run clear. Remove with a slotted spoon. Stir-fry water chestnuts and celery in remaining oil for 2-3 minutes or until lightly browned., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Gently stir in oranges. Serve with rice., , , , ,

CHICKEN PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside., In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until no longer pink; sprinkle with garlic salt. Remove and keep warm. , Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add chicken and pineapple., Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice.

PINEAPPLE CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve with rice.

PINEAPPLE MANDARIN CHICKEN

Steps:

• Heat oil in a non-stick saute pan.
• Cut chicken into bite-size pieces and add to oil and brown.
• Turn often.
• Add salt, pepper, garlic to taste.
• Add cornstarch to a little water, stir and add to chicken.
• Sprinkle with ginger and add pineapple and mandarin oranges.
• Stir until mixture begins to thicken and all ingredients are cooked well.
• Place on a plate and sprinkle over the almonds.
• Serve immediately.

MANDARIN CHICKEN STIR FRY

Steps:

• While rice is cooking: Combine oj, soy sauce, cornstarch and garlic powder in a small bowl, blend well.
• In a large skillet heat oil over medium high heat.
• Add chicken and onion and stir fry for about 5 minutes, or until chicken is no longer pink.
• Add remaining ingredients except mandarine segments rice and cook for about 8 minutes.
• You want veggies tender-crisp.
• Around 6 minutes into cooking the veggies add the segments to heat through, but you dont want them broken up.
• Plate up on top of rice and sprinkle almonds on top.

MANDARIN CHICKEN STIR-FRY

Steps:

• Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.
• Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil 1 minute, stirring constantly.
• Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles.

ORANGE & PINEAPPLE CHICKEN STIR-FRY

Steps:

• Combine all sauce ingredients in a small bowl and set aside.
• Cook pasta until firm to the bite, drain and set aside.
• Saute chicken in a non-stick skillet at med high heat until just browned. remove from pan and set aside.
• In the same skillet, add oil and saute asparagus and red pepper until just tender (about 2-3 minutes).
• Add Chicken, corn, pineapple (water chestnuts and bamboo shoots if using) and sauce and cook on med high until sauce has thickened and there is no pink in the chicken (about 2 minutes).
• Add orange sections and pour over pasta, toss and serve hot.

MANDARIN BEEF STIR-FRY

Steps:

• In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm. , Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

PINEAPPLE & HOT PEPPER CHICKEN STIR FRY

Steps:

• Drain pineapple; reserve juice. Blend reserved juice into cornstarch; stir in soy sauce. Add chicken and marinade to zip lock bag and marinade at room temperature for 30 minutes. Drain chicken; reserving marinade.
• Preheat wok over medium high heat; add canola oil. Add green onions; stir fry 30 seconds. Add jalapenos; stir fry 30 seconds. Add garlic; stir fry 1 minute more. Remove vegetables from wok. Add more oil if necessary. Add half of chicken to hot wok and stir fry 2 to 3 minutes. Remove chicken. Stir fry remaining chicken 2 to 3 minutes. Return all chicken to wok. Stir marinade and stir into chicken. Cook and stir until thick and bubbly. Add onions,peppers, garlic and pineapple. Cover and cook 1 minute. Serve over hot white rice.