You are here: Seasoned Cooking » All Issues » May 1999 Issue » This Article » Page 4
 
May 1999 Issue
When You're on the Move
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

JoeJavaCoffee

JoeJavaCoffee is an online resource for everyone who loves coffee. We feature gourmet coffee and coffee products, such as unique coffee mugs, coffe...

Gramp's Lamps - Gone With the Wind Lamps

Gramp's Lamps offers the finest hand painted "Gone With the Wind" hurricane lamps & night lights.

Between Friends: Home Based Success

Juggle your responsibilities so that you can make more time for you. Between Friends can help with departments such as self improvement, household...

ShopTony Cooking

The ultimate cooking site. Cooking advice recipes and shopping all in one location. Cookware Bakeware Small Appliances Knives Knife Cookbook Cutler...

Shank's Extracts

The site contains information about Shank's Extracts, a detailed description of the vanilla production process and an online shopping area.
 

Tropical Chicken Stir-Fry

I came up with this one when I was getting low on groceries and was too busy packing to run to the store. I grabbed some pineapple juice I had saved, some chicken breasts and frozen veggies and -- ta-da! Dinner was served.
  • 1 lb. boneless, skinless chicken breasts
  • 2 T. wok oil
  • 1/2 tsp. crushed red pepper
  • 1 (16 oz.) pkg. frozen stir-fry vegetables (choose your favorites)
  • 3/4 c. pineapple juice
  • 2 T. soy sauce
  • 2 T. corn syrup
Cut the chicken into bite-sized pieces. Brown with the crushed red pepper in wok oil (you can use a wok or deep skillet on medium-high heat). Add the frozen vegetables; stir-fry until the vegetables are crisp-tender.

Meanwhile, combine the pineapple juice, soy sauce and corn syrup in a jar. Seal and shake until well mixed. Add the pineapple juice mixture to the wok or skillet and mix constantly until the juice is bubbly and thickened. Serve immediately over hot rice.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
 
Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.