Pineapple Chicken
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This is Dennis Wong's version of a Chinese-Canadian restaurant classic.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 225 |
| pro | 20 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 49 mg |
| sodium | 623 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit A | 1% |
| vit C | 8% |
| folate | 3% |
Suggested Recipes
-
2 boneless skinless chicken breasts
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) packed brown sugar
1 tbsp (15 mL) oyster sauce
5 slices gingerroot
2 tbsp (25 mL) vegetable oil
Sauce:
1 can (8 oz/227 mL) sliced pineapple
1 tbsp (15 mL) arrowroot or cornstarch
1 tsp (5 mL) packed brown sugar (approx)
Preparation:
Cut chicken into bite-size pieces. In bowl, combine soy sauce, sugar, oyster sauce and 3 slices of the ginger; add chicken, stirring to coat. Cover and marinate in refrigerator for 30 minutes. (Make-ahead: Refrigerate chicken mixture for up to 12 hours.)
Sauce: Meanwhile, reserving juice, drain pineapple. Cut slices into quarters; set aside. In bowl, combine 2 tbsp (25 mL) of the pineapple juice, starch and brown sugar, adding more sugar if desired. Add pineapple.
In wok or skillet, heat oil over medium-high heat; stir-fry remaining ginger for 30 seconds. Add chicken mixture; stir-fry for 3 minutes.
Add pineapple mixture and remaining pineapple juice. Reduce heat, cover and simmer until thickened and chicken is no longer pink inside, about 10 minutes.
Sauce: Meanwhile, reserving juice, drain pineapple. Cut slices into quarters; set aside. In bowl, combine 2 tbsp (25 mL) of the pineapple juice, starch and brown sugar, adding more sugar if desired. Add pineapple.
In wok or skillet, heat oil over medium-high heat; stir-fry remaining ginger for 30 seconds. Add chicken mixture; stir-fry for 3 minutes.
Add pineapple mixture and remaining pineapple juice. Reduce heat, cover and simmer until thickened and chicken is no longer pink inside, about 10 minutes.
Additional Information
- A selection of recipes from the book Chow, From China to Canada: Memories of Food and Family (Whitecap, 2005)
Tags:
Main Course; Chinese; Poultry-Chicken; Fruits; Stir-fry; Entertaining;
Source
Canadian Living Magazine: March 2007
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