Beer makes batters better, meat more tender, and sauces more flavorful.
Pineapple Ginger Chicken With Water Chestnuts And Snow Peas
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- #14958
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 boned skinless chicken breast halves
1 can (8 oz. size) pineapple slices or chunks in own syrup
1 teaspoon cornstarch
1/2 teaspoon grated ginger root
OR
1/8 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup sliced water chestnuts, drained
2 cups hot cooked rice
1 package (6 oz. size) frozen snow peas, cooked and drained
directions
Spray electric skillet with non stick spray coating. Preheat skillet over medium heat.
Add chicken. Cook over medium heat 8 to 10 minutes or until tender and no longer pink, turn to brown evenly. Remove from skillet. Keep warm.
Meanwhile drain pineapple chunks, reserve juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot (ginger) and salt. Add to skillet. Cook and stir until thick and bubbly.
Cook and stir 1 minute more. Gently stir in pineapple and water chestnuts. Heat through.
On serving platter or individual plates arrange rice (hot), pea pods (cooked and drained) and chicken. Spoon sauce over chicken.
Can use peaches instead of pineapple chunks. Better with pineapple.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 3, 2008
To me this recipe was lacking in flavor. Needed more of a punch.