Cassies Asian Pineapple Chicken Recipes

Steps:

• Place chicken, onion and peppers in crock pot. In a small bowl; whisk soy, chicken broth, honey, garlic powder, minced garlic, salt, pepper, ginger, brown sugar and reserved pineapple juice. Pour this mixture over the chicken and veggies and turn crock pot on high. Cook for 3 - 3 1/2 hours, depending on your pot. When chicken is tender and veggies are cooked. Stir together the corn starch and water. Stir this slurry into the chicken mixture. Add the pineapple and cook on low for another 20 minutes or until sauce thickens. Taste and adjust seasonings if needed.
• Serve over rice...

Steps:

• For the sauce: In a medium saucepan, whisk all of the ingredients together. Bring to a boil and simmer until slightly thickening. It won't be a thick sauce. Thickens a bit more as it cools. So, it's great to make this ahead to give it more time to thicken, plus for he flavors to have time to mesh. This sauce is delish..Can use it t drizzle over the chicken or as a dipping sauce on the side.
• For the tenders: If you have a turkey fryer to use, works great for making many tenders at once. If not use a frying pan with enough oil that the chicken can float. Place 2 cups of flour in a bowl or shallow dish. Add the pepper and seasoning salt. Add other spices if you like too. In another dish, whisk eggs until well blended, whisk in the flour, oil and milk.
• Season your chicken - I used onion and garlic powder, some kosher salt and pepper. Toss to evenly season.
• Once oil is hot - dip chicken into egg mixture, let excess batter drip off and then coat in the flour mixture. Place in hot oil, making sure not to over crowd. I did 10 at a time, in the turkey fryer. Depends what type of pan or fryer you're using. When they float, they are done...Drain on paper towels, then season with salt if preferred. Plate and either dip or drizzle the chicken with the sauce - or as my daughter likes it as a dipping sauce on the side.
• Enjoy these delicious tenders and sauce - they are so very good. The sauce is super.

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

Steps:

• First of all make the sauce. Combine everything, mix well until smooth and set aside.
• Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
• Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
• Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
• After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
• Utterly Delicious.

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 13 inch baking dish with non-stick cooking spray.
• Layer the chicken, carrots, peas, and potatoes in the bottom of the dish. Sprinkle the cheese on top.
• In another bowl mix together 1 1/2 cans of the soup, broth, and milk. (If you want it creamier, add both cans of soup) Season with salt and pepper.
• Pour over the layers in the baking dish.
• Stir together the biscuit mix and milk and pour over the casserole.
• Lightly sprinkle garlic powder on top of the biscuit mixture.
• Drizzle butter over the biscuit topping and bake for about 30-40 minutes or until the top is golden brown.