Chicken Pineapple
3 boneless skinless chicken breasts, cut into 1" chunks
celery, carrots, onion, green peppers rough cut into chunks
sesame oil
teriaki sauce
about 1/2 c. rice vinegar
1 can of pineapple in it's own juice (I had to use crushed last night but prefer chunks)...reserve the juice
about 1/2 c. Splenda
about 1/2 c. brown sugar
about 1/2 c. hoisin sauce
about 1/4 c. teriaki sauce
1/2 c. water
2 heaping T. corn starch
Basmati rice
Saute` the veggies in the oil in a wok or large frying pan until al dente. Add chicken chunks to pan with veggies. I usually push the veggies aside and put the chicken in the pan, then add a little teriaki to the chicken chunks, stirring them until they are done all the way thru. Mix the veggies and chicken. In the meantime, in a sauce pan, to make the sweet and sour sauce, add pineapple juice, vinegar, Splenda, brown sugar, hoisin, teriaki and stir over med. heat until slow rolling boil is achieved. Mix cornstarch in water, stir until smooth. Then add 1 T. of the cornstarch mixture at a time slowly to the sweet and sour sauce. You may not need all the cornstarch mixture. Stir sauce and slowly boil until it's a nice thickness, sort of like thin gravy.
Over a bed of rice, spoon a serving of the chicken veggie mix and ladle some of the sweet and sour sauce over all. It would be perfect if you sprinkled a teaspoon of sesame seeds over the top...I was out of sesame seeds and didn't realize it. It's also great with peapods, but I was out of those too! I need to make a trip to the Oriental Grocery store!
Yummy, girl, you have my tummy growling...I love stir-fry!
ReplyDeleteAnd I love hoisin sauce...
And I even love fish sauce, it has it's place, LOL.
XOXO