Chicken With Polynesian Vegetables Recipes

POLYNESIAN CHICKEN

Steps:

• Carefully split the chicken breast into two thinner pieces that are roughly the same size. Sprinkle the salt, white pepper, onion powder, and garlic powder on both sides of the chicken breast, and set aside.
• Make the batter by mixing all of the batter ingredients in a bowl until combined. Do not overmix! Meanwhile, heat 4 cups of canola oil in a small wok or cast-iron frying pan until it reaches 350 degrees F. Use a candy thermometer to check the temperature, because you don't want to burn the batter before the chicken is cooked.
• Dip both of the chicken breasts into the batter and fry until golden brown (about 2-3 minutes on each side), turning the chicken pieces often in the oil. Set the fried chicken aside on a wire rack to drain off any excess oil.
• If you are unsure whether or not the chicken is done, you can cut into one of the pieces to make sure the juices are no longer pink. However, the chicken is cut thin, so it's relatively easy to cook it until it's just done. This is important for achieving a tasty chicken dish.
• Heat your wok over high heat, and add 1 tablespoon of the frying oil to your wok. Add the garlic, mushrooms, bamboo shoots, and red bell peppers, and stir-fry for 30 seconds. Add in the Shaoxing wine, followed by the napa cabbage. Continue to stir-fry for 30 seconds, and stir in the soy sauces, salt, sugar, sesame oil, oyster sauce, and white pepper.
• Next, add the snow peas and give everything a quick stir. Add the hot chicken stock. Let the sauce come to a boil, and add the cornstarch/water mixture. Stir-fry for another 30 seconds until the sauce has thickened enough to coat a spoon.
• Transfer the vegetable mixture to a plate. Slice the chicken into 1½-inch wide pieces, and place on top of the bed of vegetables. Serve immediately with white rice!

CHICKEN WITH POLYNESIAN VEGETABLES

Steps:

• CHICKEN:
• Coat chicken lightly with seasoned flour.
• Melt butter in a shallow baking dish. Arrange chicken in dish.
• Bake uncovered at 400 degrees for 20 minutes.
• Turn chicken, reduce heat to 350 degrees and bake for 30 to 35 additional minutes or until chicken is tender.
• POLYNESIAN VEGETABLES:
• Combine first 4 ingredients in a saucepan, bring to a boil.
• Reduce heat add celery, carrots, and green pepper.
• Return to boiling cover and simmer 5 minutes.
• Add green onion and water chestnuts cook 2 minutes.
• Remove vegetables to a heated dish and keep warm.
• Combine cornstarch and pineapple juice stir into broth and cook until thickened.
• Pour over vegetables. Serve piping hot.

POLYNESIAN PEACH CHICKEN

Steps:

• Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes.
• After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.

POLYNESIAN CHICKEN

Steps:

• For the sauce, in a small saucepan combine pineapple juice, honey, mustard, soy sauce, cornstarch and garlic. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 more minute. Remove from heat. Transfer half of the sauce to a bowl; cover and set aside.
• Sprinkle chicken with salt and pepper. For charcoal grill arrange medium-hot coals around drip pan. Test for medium heat above the pan. Place chicken on grill rack over drip pan. Cover; grill until chicken is no longer pink or 165 degrees Farenheit, brushing frequently with remaining sauce during the last 5 minutes of grilling. (For gas grill preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
• Note: If you do not have cornstarch on hand, you can substitute with 3 Tsp of all purpose flour.

POLYNESIAN CHICKEN (4 INGREDIENTS)

Steps:

• Arrange chicken thighs in greased 9 x 13 inch pan.
• Combine remaining 3 ingredients in small bowl. Pour over chicken. Bake, covered, in 350ºF (175ºC) oven for about 1 1/2 hours, turning chicken halfway through cooking time, until no longer pink inside. Remove cover for last 15 minutes to thicken sauce if desired.
• **For OAMC: place all ingredients into a large ziploc bag. Label and Freeze. TO serve: Defrost overnight, dump ingredients into baking pan and cook until done, about 1 1/2 hours.**.
• I think this would also work in a crockpot as well.

POLYNESIAN CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• In a large baking dish, mix the diced chicken, soy sauce, honey, hoisin sauce, star anise, and ginger. Bake for 35 minutes.
• Sprinkle green onion and cilantro over top and serve.

HEALTHY SLOW COOKER POLYNESIAN CHICKEN

Steps:

• Spray inside of slow cooker with non-stick cooking spray.
• Place chicken on the bottom of the slow cooker. Add all other ingredients into slow cooker, cover.
• Cook on high heat for 4 - 6 hours (or until chicken is cooked through). As slow cooker temperatutres can vary, you may need to cook for more or less time.
• Chicken pieces will break apart durring cooking. Spoon chicken and sauce over rice (and veggies if desired).