| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Odia |
Main course, Z- high hol |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Rice wine vinegar |
| 1 |
tb |
Cornstarch |
| 3/4 |
lb |
Boneless skinless chicken breasts; cut into 1" pieces |
| 1/2 |
c |
Water |
| 1/3 |
c |
Rice wine vinegar |
| 1/3 |
c |
Honey |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch |
| 1/4 |
ts |
Hot pepper flakes |
| 2 1/2 |
ts |
Canola oil |
| 1 |
|
Red bell pepper; cut into 1/4" strips |
| 1 |
|
Yellow bell pepper; cut into 1/4" strips |
| 1 1/2 |
ts |
Minced garlic |
| 1 1/2 |
ts |
Minced fresh gingerroot |
| 2 |
c |
Fresh pineapple; 1" chunks |
| 1/2 |
c |
Sliced scallions; for garnish, optional |
|
|
Jasmine rice |
INSTRUCTIONS
MARINADE AND CHICKEN
STIR-FRY
1. Marinade and chicken: In large plastic food storage bag, mix soy sauce,
vinegar and cornstarch. Add chicken; seal bag. Refrigerate 30 minutes.
2. Stir-Fry: In small bowl, combine water, vinegar, honey, soy sauce,
cornstarch and red pepper flakes.
3. In large nonstick skillet, heat 2 tsp oil over medium-high heat. Drain
marinade from chicken in large sieve; discard. Add chicken to skillet;
saute 5 minutes until browned and just cooked through; remove to bowl.
4. In same skillet, heat remaining oil. Add peppers stir-fry 4 minutes,
until lightly charred and crisp-tender; add to chicken. Add garlic and
ginger to skillet; stir-fry 30 seconds. Stir vinegar mixture; add to
skillet. Boil 1 minute. Return chicken to skillet with pineapple and
scallions; heat through. Serve with rice, if desired.
McCall's Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes
by Gina Noonan and Frank P. Melodia
Recipe by: McCall's Magazine October 1998 p. 150
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 22,
1998, converted by MM_Buster v2.0l.
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