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Oriental Pineapple Chicken

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Anonymous (not verified)
Ingredients
  Chicken breast halves 6
  Soy sauce 2 Tablespoon
  Eggs 2
  All purpose flour 3⁄4 Cup (12 tbs)
  Carrots 2
  Celery stalks 2
  Green pepper 1
  Onion 1
  Butter/Margarine 2 Tablespoon
  Canned pineapple chunks 15 1⁄2 Ounce
  Cornstarch 2 Tablespoon
  Bouillon granules 1 Teaspoon
  Water 1 Cup (16 tbs)
  Pepper 1 Dash
  Hot cooked rice 1 Cup (16 tbs)
Directions

Cut chicken into 1-inch pieces; combine chicken and soy sauce.
Let stand 20 minutes.
Dip chicken into eggs, and dredge in flour.
Fry in hot oil (375°) until golden brown.
Drain on paper towels, and set aside.
Saute carrots, celery, green pepper, and onion in butter until crisp-tender; set aside.
Drain pineapple, reserving liquid; set pineapple aside.
Combine reserved liquid and cornstarch in a saucepan, stirring well; add bouillon granules and water.
Bring mixture to a boil; cook 1 minute, stirring constantly.
Stir in dash of pepper and the pineapple chunks.
To serve, place chicken pieces on a serving platter; arrange sauteed vegetables over chicken, and top with pineapple sauce.
Serve with hot cooked rice

Recipe Summary

Cuisine: 
American
Servings: 
6

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