Pacific Rim Pineapple Chicken Recipe
Ingredients
1/2 cup apricot nectar or pineapple juice
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon grated fresh ginger
1/4 cup plus 2 tablespoons chopped fresh mint
1 pound skinless, boneless chicken breasts or thighs,cut into strips
2 teaspoons cornstarch
3 tablespoons vegetable oil
4 ounces sugar snap peas about 1 1/2 cups), trimmed
1 red bell pepper, cut into thin strips
1 garlic clove, minced
2 tablespoons canned chopped green chiles
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.
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