Pineapple Chicken
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This recipe makes 4 servings
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 |
This is Dennis Wong's version of a Chinese-Canadian restaurant classic.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tbsp soy sauce
- 1 tbsp packed brown sugar
- 1 tbsp oyster sauce
- 5 slices gingerroot
- 2 tbsp vegetable oil
- Sauce:
- 1 can sliced pineapples
- 1 tbsp arrowroot or cornstarch
- 1 tsp 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)
Source : Canadian Living Magazine: March 2007
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