Ingredients
-
4
-
1
-
1/4
-
4
-
1/4
-
1
-
1/2
-
-
1/4
-
1/8
-
-
-
-
-
Directions
Pineapple Kung Po Chicken, The best way to describe this dish is that it is full of sweet fire. It is versatile enough for chefs to tweak to their own tastes. used Piggly Wiggly’s Newton Farms Ginger Wasabi Marinade, Great instant dinner, good change of pace! We had 2 huge Perdue chicken breasts, so we sliced each into 2 filets, which worked out very well. I sprayed the chicken breasts instead of the pan, and while waiting to flip, I sprayed the other side; I heartily recommend this approach! Couldn’t find the small red chili peppers, so used 1 large red jalapeno, which lent some noticeable heat, but not a lot. I threw in some additional red bell pepper, didn’t want to toss it. Used Lawry’s Sesame & Ginger Marinade, which I recommend, but I think I will try making my own marinade next time. Use honey-roasted dry-roasted peanuts. Served with Recipe #505471 #505471. Made for Best of 2013 tag, based on loof’s recommendation.
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Steps
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1
Done
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Spray Non-Stick Pan and Brown Chicken on Both Sides. While Chicken Browns, Seed and Chop the Bell Peppers. Seed and Quarter the Chili Peppers. Remove the Chicken from the Pan and Chop It. Return Chicken to Pan. Add All Other Ingredients. Simmer For 30 Minutes. Serve Over Fluffy Rice. |
