Asian Chicken Peppers Pineapple And Rice Recipes

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS

Steps:

• Combine first six ingredients; stir well.
• Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

ASIAN CHICKEN, PEPPERS, PINEAPPLE AND RICE

Steps:

• Do not drain the pineapple. In a small bowl combine the cornstarch, soy sauce and 2 tablespoons of pineapple juice, set aside. Heat ½ of the oil in a heavy non-stick skillet over medium-high heat. Sauté the onion for 2 or 3 minutes then add the red and green bell peppers and garlic. Continue stir-frying for another 2 to 3 minutes. Remove the vegetables from the skillet and set aside (keep warm). Add the remaining oil to the skillet and cook chicken cubes until white and just cooked through. This doesn't take long, about 5 minutes, don't overcook or the chicken will dry out. Add the vegetables into the skillet with the chicken. Add the pineapple chunks (or tidbits), juice, brown sugar, vinegar and minced ginger. Heat to boiling, then add the cornstarch mixture. Stir constantly until sauce is thickened and heated through. Serve immediately over hot cooked white rice.

TERIYAKI AND PINEAPPLE CHICKEN

Steps:

• Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
• Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

CHICKEN, PEPPERS & PINEAPPLE OVER RICE

Steps:

• 1. In large skillet, melt butter. Add in minced shallot and diced peppers; cook over medium heat until peppers are starting to get a little soft.
• 2. Add in the brown sugar and pineapple juice, stirring to dissolve and vegetables are a little glazed. Stir occasionally.
• 3. Add pineapple chunks and drained chicken. Turn heat up on high, and use a spatula to stir gently so you don't break chicken up too much. The mixture will thicken slightly; when it does, it's ready.
• 4. Spoon over hot cooked rice on plate and serve. Enjoy!

CHINESE PINEAPPLE CHICKEN WITH CASHEW NUTS, GINGER, SPRING ONION

Steps:

• First of all make the sauce. Combine everything, mix well until smooth and set aside.
• Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
• Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
• Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
• After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
• Utterly Delicious.