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Bird Of Paradise

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Ingredients
  Canned pineapple slices/Juice 20 Ounce (1 Can In Syrup)
  Chicken breast halves/3 pound fryer chicken, cut up 4
  Margarine 2 Tablespoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Soy sauce 3 Tablespoon
  Garlic 2 Clove (10 gm), pressed
  Minced crystallized ginger 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Red bell pepper 1 , chunked
  Celery 1 1⁄2 Cup (24 tbs), sliced
  Sliced green onion 1⁄2 Cup (8 tbs)
  Peeled papaya 1 , sliced
  Papaya 1 , peeled and sliced
  Cornstarch 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
Directions

Drain pineapple, reserve syrup.
In large skillet, brown chicken in margarine.
Drain excess fat.
Combine reserved syrup with sherry, soy sauce, garlic, ginger and salt; pour over chicken.
Cover; simmer 30 minutes, turning chicken once.
Remove chicken to platter.
Add pineapple, bell pepper, celery, green onion and papaya to skillet.
Dissolve cornstarch in water.
Stir into pan juices.
Cook until mixture boils and thickens.
Spoon over chicken.

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