Streamlined Chinese Chicken Recipe
Ingredients
| 3 whole chicken breasts | ||
| Soy sauce | 3 Tablespoon | |
| 1 tablespoon salad oil or peanut oil | ||
| 1 can unsweetened pineapple juice | ||
| Cornstarch | 4 Tablespoon | |
| 1 can diet pack pineapple chunks | ||
| Mushrooms | 2 Can (10oz), sliced | |
| Salt | 1/2 Teaspoon | |
| Frozen peas package | 1 , thawed | |
| 6 cups shredded Chinese cabbage | ||
| Hot cooked rice | 3 Cup (16 tbs) | |
Directions
Remove skin and bones from chicken breasts; slice meat into long thin strips.
Place soy sauce in pie plate; dip chicken strips into sauce; brown quickly in salad oil or peanut oil in large frying pan.
Stir just enough unsweetened pineapple juice into cornstarch in cup to make a smooth paste; save for Step 5.
Stir remaining pineapple juice, and pineapple chunks and mushrooms with liquid into chicken in pan; heat to boiling.
Stir in cornstarch mixture and salt; cook, stirring constantly, until sauce boils 3 minutes.
Cover; simmer 15 minutes.
Stir in peas; arrange cabbage on top.
Cover; cook 8 minutes, or until peas and cabbage are tender.
Serve over cooked hot rice.
Place soy sauce in pie plate; dip chicken strips into sauce; brown quickly in salad oil or peanut oil in large frying pan.
Stir just enough unsweetened pineapple juice into cornstarch in cup to make a smooth paste; save for Step 5.
Stir remaining pineapple juice, and pineapple chunks and mushrooms with liquid into chicken in pan; heat to boiling.
Stir in cornstarch mixture and salt; cook, stirring constantly, until sauce boils 3 minutes.
Cover; simmer 15 minutes.
Stir in peas; arrange cabbage on top.
Cover; cook 8 minutes, or until peas and cabbage are tender.
Serve over cooked hot rice.
Chef
