Pineapple Chicken

Author: Canadian Living

This is Dennis Wong's version of a Chinese-Canadian restaurant classic.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2007

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 tablespoons soy sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon oyster sauce
  • 5 slices gingerroot
  • 2 tablespoons vegetable oil
Sauce:
  • 1 can sliced pineapple
  • 1 tablespoon arrowroot
  • 1 tablespoon cornstarch
  • 1 teaspoon packed brown sugar (approx)

Method

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.

Nutritional facts Per serving: about

  • Sodium 623 mg
  • Protein 20 g
  • Calories 225.0
  • Total fat 8 g
  • Cholesterol 49 mg
  • Saturated fat 1 g
  • Total carbohydrate 17 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pineapple Chicken

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