Oriental Pineapple Chicken Recipe
Summary
Ingredients
| 6 chicken breast halves, skinned and boned | ||
| Soy sauce | 2 Tablespoon | |
| Eggs | 2 , beaten | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| 2 carrots, scraped and cut into 2-inch strips | ||
| 2 stalks celery, cut into 2-inch strips | ||
| 1 green pepper, cut into 2-inch strips | ||
| 1 onion, thinly sliced and separated into rings | ||
| Butter/Margarine | 2 Tablespoon | |
| Pineapple chunks | 1 Can (10oz), undrained | |
| Cornstarch | 2 Tablespoon | |
| 1 teaspoon beef-flavored bouillon granules | ||
| 1 cup water Dash of pepper Hot cooked rice | ||
Directions
Cut chicken into 1-inch pieces; combine chicken and soy sauce.
Let stand 20 minutes.
Dip chicken into eggs, and dredge in flour.
Fry in hot oil (375°) until golden brown.
Drain on paper towels, and set aside.
Saute carrots, celery, green pepper, and onion in butter until crisp-tender; set aside.
Drain pineapple, reserving liquid; set pineapple aside.
Combine reserved liquid and cornstarch in a saucepan, stirring well; add bouillon granules and water.
Bring mixture to a boil; cook 1 minute, stirring constantly.
Stir in dash of pepper and the pineapple chunks.
To serve, place chicken pieces on a serving platter; arrange sauteed vegetables over chicken, and top with pineapple sauce.
Serve with hot cooked rice
Let stand 20 minutes.
Dip chicken into eggs, and dredge in flour.
Fry in hot oil (375°) until golden brown.
Drain on paper towels, and set aside.
Saute carrots, celery, green pepper, and onion in butter until crisp-tender; set aside.
Drain pineapple, reserving liquid; set pineapple aside.
Combine reserved liquid and cornstarch in a saucepan, stirring well; add bouillon granules and water.
Bring mixture to a boil; cook 1 minute, stirring constantly.
Stir in dash of pepper and the pineapple chunks.
To serve, place chicken pieces on a serving platter; arrange sauteed vegetables over chicken, and top with pineapple sauce.
Serve with hot cooked rice
Chef
