Sunday, October 11, 2015

Pineapple Ginger Chicken

I'm about as white as they come, but boy, do I love making homemade Chinese food.  It pretty easy, and it's always delicious.  This recipe blew me away.  This chicken was baked but still crispy enough, and the sauce was amazing.  

Being that I make Chinese food at home a lot, I've been trying to teach my kids to use chopsticks.  That goes over as well as prissy cheerleader trying to survive in the zombie apocalypse.  They usually just end up stabbing the poor chicken with the end of their chopsticks.  Can't say I blame 'em!  
Next time you're craving Chinese food, give this a shot.  It only takes about 30 minutes, and it's just as good or better than takeout.  

The new Walking Dead episode is on in five minutes, so I'm outta here!  I can't wait!

Pineapple Ginger Chicken
  • 1 1/2 pounds chicken breasts, pounded thin, cut into bite size pieces
  • 2 eggs 
  • 2 tablespoons water 
  • nonstick cooking spray
  • 1/2 teaspoon coconut oil (may sub. olive oil)

  • Chicken Breading
  • 1 cup flour 
  • 2 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt

  • Pineapple Ginger Sauce
  • 1/2 t Coconut or olive oil
  • 3 garlic cloves, minced
  • !-2 t freshly grated ginger (or 1/4-1/2 t dried)
  • 1/4 cup pineapple juice
  • 1/3 cup + 1 1/2 tablespoons pineapple preserves
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons red wine vinegar
  • 1/4 cup brown sugar
  • 1-2 teaspoons sriracha (I used sweet chili sauce)
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • Pineapple chunks (Optional)

Line a baking sheet with foil (Save yourself on cleanup time, my friends!)  Spray that with cooking spray.  

In a large bowl, combine the egg and water.  In a Ziplock bag, combine the chicken breading ingredients.  Shake to combine. 

Dip the bite size pieces of chicken in the egg wash.  Shake off any excess egg.  Place the egg-coated chicken pieces in the Ziplock bag with the breading mixture.  Add about five pieces of chicken at a time.  Seal the Ziplock bag and shake to coat.  Shake off the excess flour as you remove the chicken pieces.  Place the chicken on the prepared cookie sheet.  Space the chicken out on the cookie sheet.  Spray the tops of the chicken with cooking spray.  This will help it crisp up a bit.  

Bake at a 375 degree oven for ten minutes.

While that is baking, prepare the sauce.  Heat the oil in a small saucepan over medium heat.  Once the oil is hot, add the garlic and ginger.  Saute for about 30 seconds.  Add the remaining ingredients for the sauce, except the cornstarch.  Stir them all together.  Scoop out a little bit of the sauce and add the cornstarch to that.  Stir it around to form a paste.  Add the paste back into the sauce and stir.  Bring to a boil.  Stir.  Reduce heat and simmer until sauce has thickened.  Add in the pineapple chunks, if desired.

After the chicken has cooked for ten minutes, remove it.  Place a rack about 8-10 inches away from the broiler.  Broil it for 5-10 minutes or until desired crispiness.  

Place the chicken in a serving bowl.  Pour the sauce on top and toss to combine.  Top with chopped green onions and sesame seeds.  

Serve with fried rice and steamed vegetables.

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