Wednesday, January 22, 2014

CHICKEN TENDERS WITH PINEAPPLE ENJOY DAN:

CHICKEN STIR FRY WITH PINEAPPLE by CHEF DAN:
Serves 4  
INGREDIENTS:
1 pound chicken tenders, cut into strips
1 egg white
1 teaspoon minced fresh ginger
1 tablespoon cornstarch
Dash of sea salt and freshly ground black pepper
2 tablespoons grape-seed oil
1 (15oz) can pineapple with natural juices
5 cloves garlic, minced
1 cup peas
1 cup mushrooms, sliced
1 cup edamame
1/2-bell pepper
1/2-onion, chopped
2 tablespoon tamarind concentrate
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons lime juice
1 teaspoon garlic chili sauce
1/4-cup roasted peanuts
DIRECTIONS:
1.     Marinate the chicken overnight in a mixture made by beating together egg whites, minced ginger, cornstarch, salt and pepper.
2.     Heat 1 tablespoon of grape seed oil in a wok over medium-heat.
3.     Add the chicken, bell pepper, garlic, chili sauce, and onion.
4.     Stir-fry until the chicken is cooked through, about 5 minutes.
5.     Remove chicken mixture and keep warm.
6.     Heat 1 tablespoon oil in the wok over medium-heat.
7.     Add the pineapple and peanuts, heat through.
8.     Stir in tamarind, soy sauce, hoisin sauce, lime juice, peas, and edamame.
9.     Cook for 1-2 minutes.
10.                        Return chicken mixture to the wok, add cornstarch and water.
11.                        Stir to combine and heat through, for about 5 minutes.
 ENJOY DAN:                                                                                BON-APPETITE!!



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