Pineapple Express Chicken Food

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.

STICKY PINEAPPLE CHICKEN

Steps:

• Whisk the pineapple juice, soy sauce, stock, hoisin sauce, brown sugar, garlic and cornstarch together in a medium saucepan. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
• Add the oil to a large nonstick skillet and place over medium-high heat. Add the chicken and season it with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5 minutes. Drain off any liquid, then add the sauce to the skillet and stir until combined. Add the pineapple and cashews if using; cook, stirring, for an additional 1 minute. Serve the chicken on a bed of rice.

PINEAPPLE EXPRESS CHICKEN

Steps:

• sprinkle chicken with salt and curry powder.
• i a large skillet, heat oil over high heat.
• add chicken and quickly brown chicken on all sides.
• reduce heat to medium high.
• cook about 12 minutes or until no longer pink.
• transferchicken to a plate and cover to keep warm.
• for sauce, in skilletadd sweet pepper, cook for 3 minues.
• add pineapple and cook for5 minutes or until browned.
• add serrano pepper and cook for 1 mnute.
• stir in coconut milk and brown sugar and heat through.

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.

FRESH PINEAPPLE AND LYCHEE CHICKEN - EMPRESS OF CHINA, SAN FRAN

Steps:

• Cut pineapple in half. Remove fruit from shell, dice, and set aside.
• Dip chicken in flour. Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
• Combine vinegar and juices, sugar and salt in saucepan. Squeeze lemon juice into sauce and place lemon half in pan. Bring to boil. Remove lemon shell.
• Stir in cornstarch dissolved in water. Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
• Blend in chicken, pineapple and lychees and heat through. Serve immediately.