Pacific Rim Pineapple Chicken Recipe
Ingredients
| 1/2 cup apricot nectar or pineapple juice | ||
| Rice wine vinegar | 2 Tablespoon | |
| Brown sugar | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Grated ginger | 1 Tablespoon | |
| 1/4 cup plus 2 tablespoons chopped fresh mint | ||
| 1 pound skinless, boneless chicken breasts or thighs,cut into strips | ||
| Cornstarch | 2 Teaspoon | |
| Vegetable oil | 3 Tablespoon | |
| Sugar snap peas | 4 Ounce, trimmed | |
| Red bell pepper | 1 To taste, cut into thin strips | |
| Garlic | 1 Clove (5gm), minced | |
| Green chiles | 2 Tablespoon, chopped | |
| 1 papaya, peeled, seeded, and cut into 1-inch chunks | ||
Directions
1. In a shallow dish, combine apricot nectar, vinegar, brown sugar, soy sauce, ginger, and 1/4 cup mint. Add chicken and stir to coat completely. Cover and refrigerate 1 hour, stirring once or twice. Remove chicken from marinade. Stir cornstarch into marinade and set it aside.
2. In a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add sugar snap peas and bell pepper and stir-fry 1 minute. Add garlic and stir-fry 30 seconds. Stir marinade to blend cornstarch. Add with chiles and papaya. Simmer 5 minutes, stirring often. Serve garnished with remaining 2 tablespoons chopped mint.
2. In a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add sugar snap peas and bell pepper and stir-fry 1 minute. Add garlic and stir-fry 30 seconds. Stir marinade to blend cornstarch. Add with chiles and papaya. Simmer 5 minutes, stirring often. Serve garnished with remaining 2 tablespoons chopped mint.
Chef
