Potluck Polynesian Chicken Recipes

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POLYNESIAN CHICKEN



Polynesian Chicken image

This recipe is absolutely delicious. It is very summery recipe since you can grill and enjoy a nice summer afternoon. I got this recipe from the Publix Family Style Magazine Summer 2010 edition. I have made the recipe once and cant wait to make it again. It is very good and can be made pretty quickly!

Provided by anadabest

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup pineapple juice (sweetened or unsweetened)
2 tablespoons honey
1 tablespoon dijon-style mustard
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
1 garlic clove, minced
12 chicken thighs (skinned if desired) or 12 chicken drumsticks (skinned if desired)
salt
fresh ground pepper

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



Polynesian Chicken image

Polynesian Chicken is a great retro Chinese restaurant dish. Made with a few large pieces of crispy, batter-fried seasoned chicken breast, set on a bed of shredded Chinese vegetables in a luscious brown sauce, you'll thoroughly enjoy this Polynesian chicken

Provided by Bill

Categories     Chicken and Poultry

Time 1h

Number Of Ingredients 28

8 ounces boneless skinless chicken breast
Salt ((to taste))
1/8 teaspoon white pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
¼ cup all purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt
⅛ teaspoon paprika
⅛ teaspoon turmeric
½ cup cold club soda ((or beer))
4 cups canola oil for frying
2 cloves garlic ((minced))
½ cup button or cremini mushrooms ((sliced))
¼ cup bamboo shoots ((julienned))
½ cup red bell pepper ((julienned))
2 teaspoons Shaoxing wine
4 cups napa cabbage ((shredded))
1 tablespoon soy sauce
1 teaspoon dark soy sauce
¼ teaspoon salt
¼ teaspoon sugar
½ teaspoon sesame oil
1 teaspoon oyster sauce
Freshly ground white pepper
1 cup snow peas ((ends trimmed and cut in half lengthwise))
¾ cup hot chicken stock or water
1 tablespoon cornstarch ((mixed with 1 tablespoon water))

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!

Nutrition Facts : Calories 249 kcal, Carbohydrate 16 g, Protein 16 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 976 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

POLYNESIAN CHICKEN



Polynesian Chicken image

Seasoned with ginger, almonds and colorful fruit, this chicken is a special main dish for a crowd. I dreamed up this economical recipe one day when chicken thighs were on sale. I served it to guests and they loved it.-Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 20 servings.

Number Of Ingredients 12

1 cup all-purpose flour
2 teaspoons salt
1 teaspoon coarsely ground pepper
20 chicken leg quarters, skin removed
1/3 cup vegetable oil
2 cups orange juice
1-1/2 cups pineapple juice
1/4 teaspoon ground ginger
1 can (20 ounces) pineapple chunks, drained
2 cans (11 ounces each) mandarin oranges, drained
1 cup sliced almonds, toasted
Hot cooked rice

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.

Nutrition Facts : Calories 310 calories, Fat 14g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 317mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein.

POTLUCK POLYNESIAN CHICKEN RECIPE



Potluck Polynesian Chicken Recipe image

Had this delicious dish at a potluck over the weekend and the hostess was very kind to share her recipe with me and I wanted to share with ya'll.

Provided by Sassy in da South

Categories     Chicken Breast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
3 -4 lbs chicken pieces (we use boneless chicken tenders & boneless thighs)
1 cup peanut oil
1 (20 ounce) can pineapple chunks in juice
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
1 tablespoon reduced sodium soy sauce
1/4 teaspoon ground ginger
1 medium green bell pepper, sliced into thin strips
cooked rice (optional)

Steps:

  • Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan.
  • Pour buttermilk into a shallow bowl. Combine flour, salt and pepper in a separate shallow bowl.
  • Dip chicken in buttermilk and dredge in flour mixture.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned; transfer to baking pan.
  • Drain pineapple, reserving juice. Add enough water to equal 1½ cups liquid.
  • Combine sugar and cornstarch in a medium saucepan. Add pineapple liquid, vinegar, soy sauce and ginger.
  • Stir until cornstarch is completely dissolved. Bring to a boil and cook 2 minutes, stirring constantly. Pour over chicken.
  • Bake, uncovered, 30 minutes. Add pineapple and green pepper strips. Bake 15 minutes longer, or until chicken is tender and no longer pink in the center.
  • Serve over rice, if using.

Nutrition Facts : Calories 636.5, Fat 43.1, SaturatedFat 9.2, Cholesterol 78.8, Sodium 472.7, Carbohydrate 39.9, Fiber 1.3, Sugar 24.7, Protein 22.4

POLYNESIAN PEACH CHICKEN



Polynesian Peach Chicken image

This is a delicious, fairly quick, attractive main dish. Serve over rice.

Provided by Bill Thompson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h25m

Yield 6

Number Of Ingredients 14

½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
3 pounds bone-in chicken pieces
¼ cup corn oil
1 ½ cups water
1 onion, chopped
1 green bell pepper, cut into strips
1 (15 ounce) can peach halves, liquid reserved
1 tablespoon soy sauce
3 tablespoons distilled white vinegar
1 tablespoon cornstarch
4 tomatoes, chopped
salt and black pepper to taste

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.

Nutrition Facts : Calories 478.2 calories, Carbohydrate 25.8 g, Cholesterol 97 mg, Fat 26.7 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 6 g, Sodium 449.3 mg, Sugar 11.9 g

POLYNESIAN CHICKEN



Polynesian Chicken image

Number Of Ingredients 15

1/2 cup flour
12 chicken thighs
1/3 cup vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
1 (20-ounce) can pineapple slice in own juice
1 cup sugar
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1 teaspoon chicken bouillon
1/4 teaspoon ginger ground
1 green bell pepper large, sliced crosswise
white rice Hot cooked
pimiento Sliced

Steps:

  • Preheat oven to 350°.Place flour in a plastic bag add chicken, a few pieces at a time, and shake until well coated.In a large skillet over medium heat, brown chicken, a few pieces at a time in oil. Transfer to a 13 x 9 x 2-inch baking pan, skin-side up. Sprinkle with salt and pepper.Drain pineapple juice into a 2-cup measuring cup. Add water to make 1 1/2 cups liquid reserve liquid and pineapple slices.In a medium saucepan, mix sugar and cornstarch stir in pineapple liquid, vinegar, soy sauce, bouillon granules and ginger. Stirring over medium heat, bring to a boil and boil for 1 minute or until thickened. Pour sauce over chicken.Bake, uncovered, for 30 minutes. Add pineapple slices and green pepper. Bake 15 minutes longer or until chicken is tender.Serve over rice garnish with pimiento.

Nutrition Facts : Nutritional Facts Serves

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