Simple Wok and Woll Pinapple Chicken
I did this one night as a drunk goof but apparently it caught on in my family when they had it as leftovers. I was just too lazy to toss it so I put it in the fridge.
2 chicken breasts cubed and patted dry (to size of canned pinapple chunks)
1 can pinapple chunks (reserve juice)
1 tsp cornstarch
8 tbls terikayi sauce (split in two) could be more for your taste.
Handful unsalted peanuts or cashews.
Sesame oil.
Prep: Mix pinapple juice, teriyaki sauce and cornstarch until smooth.
In wok or pan heat sesame oil, add chicken and cook till chicken almost done. Add pinapple and nuts cook another 2-3 minutes.
Add 1/2 teriyaki sauce to pan, stir and cook another 2 minutes. Stir in juice mixture and stir until thickened.
Pour over cooked rice.
That sounds yummy, easy and quick! A definite late-night stir!
I want to go out tonight:
I have chicken, pineapple and teriyaki....
Nuts! I need to buy nuts!
(So making this tonight!)
You’re Pineapple Chicken ‘Woked’ wonderfully late last night.
We had the dish over Oriental flavored Ramen Noodles and I added a bit of Soy Sauce to the mix....Oh, and some maraschino cherries-love those with pineapple. A definite keeper!
(Next time I will cut up the chicken before I go out:>))