Sunday, February 13, 2011

Pineapple Chicken Stir Fry

Just like mom always made!

2 T corn starch
2 t soy sauce
2 t salt
1 t oil
1 lb. raw chicken breasts cut into strips

1 c onion (the recipe says green onions, mom always did white onions in wedges)
2 c celery, sliced diagonally
1/2 can pineapple chunks (but mom likes tidbits better)
1/2 can pineapple juice
2 t salt (mom doesn't add this)
1 t accent (meat tenderizer, mom doesn't add it either)
2T sugar

Mix corn starch, soy sauce, salt & oil and toss with chicken. Let stand for 30 minutes.

Meanwhile, chop onion and celery.

Heat 1 T oil in wok until hot
Add onion and celery, and stir fry about 5 min. Remove from the pan.

Add 1 T more of oil, then stir fry until chicken turns white.

Lower heat to moderate.

Add vegetables and remaining ingredients.
Heat and cook for two minutes.

Tuesday, February 8, 2011

Grilled Chicken with Ginger-Peach Glaze


This recipe is from foodfit.com. Super tasty.

For the ginger-peach glaze:

2 tablespoons red wine vinegar
2 tablespoons sugar
2 teaspoons freshly grated ginger
2 cloves garlic, crushed
1/2 cup peach jam or preserves
1 teaspoon low-sodium soy sauce
salt to taste
freshly ground black pepper


For the chicken:

4 boneless, skinless chicken breasts, about 4 oz. each
1 tablespoon olive oil



Instructions:

For the ginger-peach glaze:
1. In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the ginger and garlic and cook for another minute. Add the peach jam or preserves, whisk the mixture together and bring it to a boil. Remove from heat.

2. Add the soy sauce and season with salt and pepper.
For the chicken:
3. Preheat the grill to medium-high.
4. Sprinkle the chicken with salt and pepper and drizzle with olive oil.
5. Place the chicken on the grill and cook until the juices run clear, 6 to 8 minutes per side.
6. Place the chicken on a serving platter and brush it with the ginger-peach glaze.