Hawaiian Chicken Stir Fry Recipes

HAWAIIAN STIR-FRY

Steps:

• Drain pineapple, reserving juice. In a small bowl, combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside. In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes. Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm., In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture and pineapple chunks; heat through. Serve over rice if desired.

HAWAIIAN CHICKEN STIR-FRY

Steps:

• Drain pineapple, reservng juice. Set pineapple chunks aside. For sauce, stir togetherreserved juice, orange juice, vinegar, soy sauce, cornstarch, onion powder, red pepper, & ginger. Set the sauce mixture aside.
• Preheat large skillet over high heat. Add oil (add more oil as needed, during stir-frying). Stir fry broccoli about 2 mins.or till crisp tender. Remove from skillet.
• Add chicken stir fry for 2-3 minutes or till done.
• Push meat from center of wok/skillet. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly. Cook and stir the mixture for 2 minutes more.
• Stir in broccoli. Reduce heat. Stir in pineapple. Cover and cook about 1 minute or till heated through. Serve hot stir-fry over noodles.

HAWAIIAN CHICKEN STIR FRY

Steps:

• Drain pineapple, reserving juice.
• In a small bowl, combine brown sugar and cornstarch.
• Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside.
• In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes.
• Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm.
• In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink.
• Stir soy sauce mixture; gradually stir into skillet.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Stir in vegetable mixture and pineapple chunks; heat through.
• Serve over rice if desired.

HAWAIIAN CHICKEN I

Steps:

• Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
• Preheat a grill for high heat.
• Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
• In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.