Pineapple Chicken With Snow Peas Recipes

Steps:

• Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.

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:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

Steps:

• Lay each chicken breast flat on the cutting board & slice as thin as possible. (This is much easier if they're slightly frozen OR ask your butcher to do it.).
• In a large bowl, toss the chicken & cornstarch until well coated.
• Add the egg whites, cooking sherry, ginger & 1 teaspoons salt & mix thoroughly.
• Snap off the tips of the snow peas, if need be.
• Have everything within easy reach when ready to cook.
• Heat a 10-12 inches skillet over high heat for 30 seconds.
• Pour in 1 T. cooking oil & swirl around pan & heat for another 30 seconds.
• TURN DOWN HEAT IF OIL STARTS TO SMOKE.
• Add the mushrooms, snow peas & ½ teaspoons salt.
• Cook for 2-3 minutes, stirring often.
• Transfer the vegetables to a warm platter & set aside.
• Add 3 T. cooking oil to the pan & heat for 30 seconds.
• Add the sliced chicken &stirring constantly, cook for 2-3 minutes or until chicken is firm & white.
• Return the vegetables to the pan & combine with the chicken.
• Serve over hot rice.
• ENJOY!