Spicy Pineapple Ginger Basil Chicken Food

PINEAPPLE GINGER CHICKEN

Steps:

• Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat.
• Add chicken to hot pan. Sprinkle salt, pepper, and dried parsley on top of each breast. Cook until browned, about 5 minutes. Flip. Cook other side until browned, about 5 minutes. Turn chicken over so your herbed side is facing up. Turn off heat.
• Peel your ginger knob. (You don't need to dice it as it will blend just fine once peeled.) It should be between 1 and 1 1/4 inches in length.
• Add all sauce ingredients to blender. Blend until smooth.
• Pour blended sauce into the pan with your chicken. Add cup of chopped pineapple around chicken. Reduce heat to medium low or low. Cover and simmer for 5 minutes. Sauce will reduce a bit.
• Top with fresh chopped parsley and serve!

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.

CHICKEN WITH PINEAPPLE SAUCE

Steps:

• In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

SPICY GINGER CHICKEN

Steps:

• Put oil into wok or frying pan. When hot, add garlic and stir-fry until brown.
• Add onion and chicken; stir-fry until chicken begins to turn white.
• Add ginger and red pepper, combine well.
• Add chilies and chicken stock/water, and stir-fry for 1 minute.
• Check chicken is white throughout, and then add spring onions. Cook for 30 seconds (until onions are slightly soft).
• Serve with rice.

THAI-STYLE CHICKEN WITH BASIL AND PINEAPPLE

Steps:

• In a medium saucepan, bring the chicken stock and butter to a boil, then stir in the rice and return to a boil. Lower the heat, cover and simmer until tender, 16 to 18 minutes. Fluff with a fork.
• When the rice is about ready, heat a thin layer of oil, about 1 1/2 tbsp., in a large nonstick skillet over high heat. Pat the chicken dry and season with pepper. Add the meat to the pan in a single layer and do not touch for 2 minutes; stir-fry until golden, about 3 minutes more. Transfer to a plate.
• Add a little more oil to the skillet and heat up, then add the pineapple, bell pepper, chile pepper, ginger and garlic and stir-fry until crisp tender and the pineapple pieces are light golden at the edges, about 3 minutes. Stir in the kecap manis (or tamari and sugar) and fish sauce. Add the chicken and toss to coat.
• Turn off the heat and add half the basil leaves to wilt. Stir in the lime juice and zest and toss again to combine. Serve with the rice and garnish with the lime wedges and remaining basil.

SPICY PINEAPPLE, GINGER, BASIL CHICKEN

Steps:

• Take the chicken breasts and pound the to about 1 inch thick. Cut the breasts in half.
• Place breasts in large bowl adding all the ingredients to the red pepper flakes and mix well evenly distributing and coating the breasts.
• Put cling film on the bowl placing it into the fridge overnight. The longer it marinates the juicer your outcome will be.
• The next day prepare your pan. It needs to be large enough so the chicken will be only one layer.
• Heat the oven to 375 F.
• Slice your onion very thinly and make an even layer in the pan. Place on top of the onions the other ingredients.
• Reserve about a cup of the pineapple and half a tsp of smoked paprika to put on top of the breasts.
• Lay the basil leaves evenly across the pan so that each piece of chicken rest atop 1-3 leaves.
• Lay the marinated chicken on top of the onions and basil leaves.
• Evenly distribute the remaining pineapple and paprika onto the tops of the chicken.
• Bake for 45-50 minutes until the chicken and pineapple becomes browned. Don't bake too long as the chicken will become dry.
• Remove from the oven and let rest.
• Remove the breasts to a serving platter.
• Pour the juices pineapple and onions from you baking pan into a large pan. Heat until bubbling and add a slury of 2 tsp corn starch in water to the boiling juices to thicken. Salt sauce to taste. Pour the sauce around the breasts and serve.