Asian Noodles With Chicken And Pineapple Recipes

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

Steps:

• For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
• For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
• Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
• For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
• For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.
• Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.
• Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.
• Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.
• Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.

Steps:

• Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
• Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

Steps:

• Cook and drain noodles as directed on package.
• While noodles are cooking, spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 3 to 5 minutes, stirring frequently, or until no longer pink in center. Remove chicken from skillet. Add vegetables and broth to skillet. Heat to boiling. Cover; boil about 2 minutes or until vegetables are crisp-tender.
• In small bowl, mix teriyaki glaze, oil and pepper flakes; add to vegetables in skillet. Stir in chicken. Heat to boiling. Serve chicken mixture over noodles.