Mixed Fruit And Chicken Saute Recipe
Ingredients
| All purpose flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| 1 1/2 pounds chicken parts, skinned | ||
| 1 tablespoon plus | ||
| Peanut oil | 1 Teaspoon | |
| Onions | 1 Cup (16 tbs), sliced | |
| Garlic | 1 Tablespoon, minced | |
| 1 teaspoon minced pared ginger root | ||
| 2 cups chopped well-washed spinach leaves | ||
| 2 each medium peaches and apricots, blanched, peeled, pitted, and sliced | ||
| 1/8 medium pineapple, pared and cut into 1-inch pieces | ||
| Rice vinegar | 1 Teaspoon | |
Directions
On sheet of wax paper or a paper plate combine flour, salt, and pepper.
Rinse chicken and, using paper towels, pat dry; dredge chicken pieces in seasoned flour to coat.
In 12-inch nonstick skillet heat oil; add chicken, 1 piece at a time, and cook, turning frequently, until browned on all sides and, when pierced with a fork, juices run clear.
Remove chicken to serving plate and keep warm.
In same skillet combine onions, garlic, and ginger and saute until onion is browned, 2 to 3 minutes; add spinach, fruit, and vinegar and cook, stirring occasionally, until spinach is wilted.
Return chicken to skillet and stir to combine.
Rinse chicken and, using paper towels, pat dry; dredge chicken pieces in seasoned flour to coat.
In 12-inch nonstick skillet heat oil; add chicken, 1 piece at a time, and cook, turning frequently, until browned on all sides and, when pierced with a fork, juices run clear.
Remove chicken to serving plate and keep warm.
In same skillet combine onions, garlic, and ginger and saute until onion is browned, 2 to 3 minutes; add spinach, fruit, and vinegar and cook, stirring occasionally, until spinach is wilted.
Return chicken to skillet and stir to combine.
Chef
