Rose Mussick's Chinese Pineapple Chicken |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from the archives of Pioneer Lodge, a Seniors residence. This chicken goes well with rice. Nice texture. Have some stir fried veggies too. Ingredients:
2 boneless skinless chicken breasts, halved and sliced in long slivers |
1 egg, beaten |
2 tablespoons flour |
1/2 teaspoon salt |
1/3 cup salad oil |
1 cup tomato juice |
2 garlic cloves, crushed |
1/2 cup pineapple chunk |
1/3 cup celery, cut on the bias |
1 tablespoon cornstarch |
1/4 cup honey |
1/2 teaspoon ground ginger |
1 tablespoon soy sauce |
1 tablespoon sherry wine (optional) |
Directions:
1. Mix egg, flour & salt; roll the chicken in this mixture.
2. Heat oil and fry the chicken, stir constantly while frying, using medium heat.
3. When the chicken starts to brown, appr 10 minutes, add tomato juice, garlic, pineapple & celery.
4. Mix well, cover, and simmer 15 minutes.
5. In a bowl blend the cornstarch, honey & ginger; stir well and then add the soy sauce & sherry.
6. Pour over chicken and cook, stirring, until it is creamy& thickened.
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