Sunday, August 2, 2009

Beachcomber Chicken Stir-Fry

The sauce is what makes this Stir-fry So GOOD!
The most time-consuming part of making a stir-fry is the cutting up of all of the vegies.
So if you are wanting to save time, you can use frozen.
However, I do feel like the stir-fry turns out much better with fresh vegies.
This is a very good dinner, and one of my favorite Stir-fry recipes!

Beachcomber Chicken Stir-Fry

Serves 4-5

-2 Tablespoons Olive Oil
-4-5 chicken breasts, sliced thin
-5 carrots, peeled and 1/4 inch slices
-4 celery stalks, 1/4 inch slices
-2 cups of cut up Broccoli
-1/2 cup of sliced red onion
-1/2 cup of canned tid-bits pineapple (you will need the juice for the sauce so drain it off into a bowl)
-1/2 - 3/4 cup of Edemame Shelled Soybeans
(You can always substitute these vegies for ones you have on hand or like better, these are the ones that I like in my stir-fry)
-1/2 cup halfed Cashews
-cooked steamed rice (brown or white)

-2/3 cup of brown sugar
-2/3 cup pineapple juice (from canned pineapple)
-1/4 cup of white vinegar
-1 tsp of Ketchup
-1 tsp soy sauce
-2 Tablespoon of cornstarch
-1/4 cold water

How to Make:
1. Mix all sauce ingredients (except cornstarch and water) in a saucepan over medium heat bring to a bowl and stir until sugar melts. Turn heat down to low. In another bowl mix together cornstarch and cold water. Pour into sauce, stir until sauce thickens. Set aside.

2. Heat 1 Tablespoon of olive oil in a stir-fry pan or big pan. Cook Chicken until done. Set aside.

3. Put all of the vegies in the hot pan with the remaining Tablespoon of Olive oil. Stir and cook in medium-hot pan for about 5-10 minutes.

4. Add cooked chicken to vegies, then pour sauce over top. Combine and heat through.

5. Serve on hot steamed rice. Top with halfed cashews.


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