Time 30m Yield 4 servings. Number Of Ingredients 18 Steps:
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.
Time 35m Yield 4 Number Of Ingredients 18 Steps:
Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables. Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside. Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes. Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes. Serve over hot rice and garnish with chopped cashews.
Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Heat a large wok or skillet over high heat. Add oil and when hot add chicken and stir-fry until brown on all sides, about 6 minutes. Remove chicken and set aside. Add pineapple and molasses to wok and stir-fry until pineapple is brown and tender. Stir in the lime juice, red pepper flakes, green onions and chicken. Sauté until scallions are bright green and the chicken is fully cooked, about 15 minutes. Toss in ginger and serve over rice.
Time 25m Yield 4 to 6 servings Number Of Ingredients 18 Steps:
Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside. Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside. When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute. Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.
Yield 6 Number Of Ingredients 12 Steps:
Combine first six ingredients; stir well. Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
More about “stir fried ginger pineapple chicken recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 18 Steps:
First of all make the sauce. Combine everything, mix well until smooth and set aside. Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat. Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes. Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil. After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived. Utterly Delicious.
