Sunday, April 15, 2007

Osaka's Pineapple Stir-Fry

Serves 4-6

1 1/4 pounds of boneless chicken breasts, skinned and thinly sliced
2 tablespoons of cornstarch
4 tablespoons of sunflower oil
1 garlic clove, crushed
2-ince piece of fresh ginger, peeled and cut into matchsticks
1 small onion, thinly sliced
1 15 ounce can of pineapple chunks in natural juice, or you can dice up a fresh pineapple.
1 tablespoon of sweet soy sauce
6-8 scallions, white parts left whole, green tops sliced
salt and ground black pepper

Toss the strips of chicken in the cornstarch with a little seasoning.
Fry in hot oil until tender.

Lift out of the wok and keep warm. Reheat the oil and fry the garlic, ginger and onion until soft, but not browned.
Add the canned pineapple and it's juice. If you are using a fresh pineapple then add 1/2 cup of water.

Stir in the soy sauce and return the chicken to the pan to heat through.

Stir in the white parts of the scallions and half of the sliced green tops.
Then serve it garnished with the remaining sliced green scallions.

Source: Family Corner forums

1 comment:

  1. You have a great menu planned! The Balsamic roast pork has caught my eye ... thanks for sharing the recipes, I love that! Have a great week.



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