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Hawaiian Chicken |
| 1 can* | Pineapple Chunks (in it's own juice)(save juice for later) |
| 2 lbs* | Deboned Chicken (cut in bite sized pieces - I use thighs) |
| 2 Tbsp* | Margarine or butter |
| 1 can | Chicken broth (or 1 1/2 cups water + chicken boullion = 4cubes) |
| 1/4 cp | Vinegar |
| 2 Tbsp | Brown Sugar |
| 2 Tbsp | Soy Sauce |
| 1 large* | Garlic clove (cut in half) |
| 1 large* | Green peppers (cut in bite-sized pieces) |
| 3 Tbsp* | Cornstarch or flour |
| 1/4 cup | Water |
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IF DOUBLING THIS RECIPE |
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| When doubling the recipe, only double the things marks with an * | |
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1. In large skillet add margarine and brown chicken. 2 Drain the juice from the pineapple set aside and save the pineapple juice 3. In saucepan add pineapple juice, garlic, sugar, vinegar, brown sugar and soy sauce. 4. Add Browned chicken to broth and cook over low heat for about 40 minutes. 5. Right before serving add green pepper and and pineapple chicken. Cook for an an additional 5 minutes. 6. Add a small amount of COLD water to corn starch and mix well. VERY Slowly add the corn starch mixture to the broth, heat for a few minutes especially in the summer.. 7. Serve over White Rice. |
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Recipe from LastMinuteCooking.com |
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