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Oriental Pineapple Chicken

Southern.Crockpot's picture
Ingredients
  Skinned boned chicken breast halves 6
  Soy sauce 2 Tablespoon
  Eggs 2 , beaten
  All-purpose flour 3⁄4 Cup (12 tbs)
  Vegetable oil 1 Tablespoon
  Carrots 2 , scraped and cut into 2-inch strips
  Celery stalks 2 , cut into 2-inch strips
  Green pepper 1 , cut into 2-inch strips
  Onion 1 , thinly sliced and separated into rings
  Butter/Margarine 2 Tablespoon
  Canned pineapple chunks 15 1⁄4 Ounce, undrained (1 Can)
  Cornstarch 2 Tablespoon
  Beef-flavored bouillon granules 1 Teaspoon
  Water 1 Cup (16 tbs)
  Pepper 1 Dash
  Hot cooked rice 2 Cup (32 tbs) (To Serve 4)
Directions

GETTING READY
1. Cut chicken into 1-inch pieces and combine with soy sauce.
2. Let it stand for about 20 minutes.
3. Dip chicken into eggs and dredge in flour.

MAKING
4. In a frying pan heat oil at (375°) and fry until golden brown.
5. Drain on paper towels, and set aside.
6. In the empty pan saute carrots, celery, green pepper and onion in butter until crisp-tender and set aside.
7. Drain pineapple, reserving liquid and set pineapple aside.
8. In a saucepan combine reserved liquid and cornstarch, stirring well and add bouillon granules and water.
9. Bring mixture to a boil and cook for 1 minute, stirring constantly.
10. Stir in dash of pepper and the pineapple chunks.

SERVING
11. Place chicken pieces on a serving platter, arrange sauteed vegetables over chicken and top with pineapple sauce.
12. Serve with hot cooked rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

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