Recipe from Rox on Tasty Kitchen
Prep Time 15 Minutes
Cook Time 25 Minutes
3 pieces Boneless, Skinless Chicken Breasts
½ cups Rice Flour
1 cup Cornstarch
⅓ cups Canola Oil
⅓ cups Pineapple Juice
⅓ cups Ketchup
¼ cups Brown Sugar
⅓ cups White Vinegar
1 cup Pineapple, Chunks
1 cup Onion- Cubed
½ cups Red Bell Pepper - Cubed
½ cups Green Bell Pepper
The first thing you do is wash and pat the chicken breasts dry. Next, cut the chicken into cubes and put on a plate.
In a large freezer bag, add the rice flour and cornstarch and coat the chicken well.
Add the canola oil to a large saute pan and allow it to get hot. Add the chicken in batches, shaking off the excess cornstarch mixture.
Allow the pieces of chicken to cook, untouched for about 3-4 minutes before turning. Repeat this process until all of the chicken is cooked. Set the chicken aside.
In a mixing bowl, combine the pineapple juice, ketchup, brown sugar, and vinegar and whisk all of the ingredients together. Cook in a pan on medium heat and stir occasionally. This should cook for about 12-15 minutes.
While the sauce is cooking, cut your onion and peppers into large cubes; saute in a hot pan with the pineapple chunks.
Add the chicken to this mixture after cooking down the veggies for a few minutes.
Lastly, add the sauce and combine well. I served this with steamed edamame and short-grain brown rice.
This recipe is from my fabulous friend Karen, who makes me laugh whenever we get together. Her mother taught her this, and I am hoping her mother teaches me some delicious dishes.
6 slices of bacon, cut into small pieces
3 cups cooked rice
¼ cup soy sauce
2-4 green onions
Fry bacon, but don’t overcook. Remove pieces and add rice. Let it fry for a bit on one side and then flip it over. Add soy sauce. Add bacon pieces back in. Push rice to one side, and soft scramble eggs, then integrate into rice. Add onions at the end.