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Stir Fry - Chicken with Pineapple and Pepper


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Author Topic: Stir Fry - Chicken with Pineapple and Pepper  (Read 156 times)
Zeynab
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« on: August 09, 2007, 12:59:46 am »

 BismEm


Salaams and hi folks!  This basic stir-fry is easy to master and features readily available ingredients. Healthy and easy to prepare, it is perfect for a beginner cook and will be a welcome addition to a more experienced cook's repertoire.


Chicken stir fry with pineapple and pepper


Chicken pineapple pepper stir fry with fresh boiled rice


INGREDIENTS

1 cup cubed pineapple, canned
1 lb. boneless, skinless chicken breasts, fat removed
1/2 lb.frozen peas
1 lg. red pepper
3 tbsp. soy sauce
1 cup chicken stalk
1 tbsp. cornstarch
2 tbsp. oil
3 cloves garlic, minced
1 tbsp. fresh ginger, finely chopped
3 green onions
1/2 cup fresh coriander, finely chopped


STEPS
 
Drain pineapple; reserve 1/4 cup juice.
Slice the chicken, crosswise, into 1/4 strips.
Cut the pepper in half; remove the core and seeds. Slice the pepper, crosswise, into 1/4" pieces.
Keep all other ingredients ready at hand on the kitchen counter.
Always remember, while making stir fry dishes, there's no time to cut, peel or chop etc. in between cooking.  So, organize all your ingredients before you start; do all the slicing and chopping; combine the sauce ingredients. Once you actually start cooking, the dish comes together quickly.


In a small bowl, combine the soy sauce, reserved pineapple juice, chicken stock and cornstarch; stir until the cornstarch dissolves.

Heat a large skillet or wok over high heat. Add the oil and swirl to coat the pan well. Add the garlic, ginger and green onion and stir-fry (keep the ingredients moving briskly) until fragrant, about 15 seconds.

Add the chicken and stir-fry for 2 minutes or until the chicken is cooked it will change colour from pink to white and be firm to the touch. Remove the chicken from the pan;

add the vegetables and continue to stir-fry until they are crisp tender, about 3 minutes longer.

Stir the sauce mixture again and add to the pan. Continue to stir-fry the vegetables until sauce comes to a boil and has thickened slightly, about 1 minute longer.

Return the chicken to the pan along with the cubed pineapple and chopped coriander; cook just until heated through, about 30 seconds. Serve over hot rice.  Should serve about 4.


This recipe was taken from 'Sears recipe of the week.'  When I made this dish, I had to make some of my own variations.  As you can see from the above method, the chicken isn't given enough time to get tender.  That's the way it's supposed to be according to the native Chinese stir fry style.  However, I'm sure it wouldn't suit most of us.  So, after cutting the chicken into thick strips, I boil it half covered for about 30 minutes on medium heat and with just enough water so that after 30 minutes it leaves me with one cup of chicken stalk. Make sure that the chicken becomes more than half tender.  The rest of the procedure is the same.  Obviously, boiling the chicken is the first step. 


Some Variations

Chicken can be substituted with lean beef or veal strips. 
You can replace with the vegetables given in the recipe with other seasonal veggies like broccoli or cauliflower florets, asparagus cut into 1" pieces or carrot slices.  Some people might also like sliced mushrooms.  However, mushroom has never been a hot favourite of mine.  I barely used it in any of my recipes. 
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Ruhi_Rose
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« Reply #1 on: August 09, 2007, 01:13:38 am »

Ummmm - and this is a welcomed addition to my humble "repertoire," an outcome of my constant effort to please my finiky family  teethsmile tonguesmile

And thanks for the boiled chicken tip, sis.  You're absolutely right.  Without that I wouldn't be able to eat that chicken.  According to the recipe, the chicken is cooked over the skillet for not even 4 minutes in total.  Only the chinese can eat that kinda raw meat!  Not we ..

Wa'salaam and thanks again sis zeyn  Smiley
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