Recipe

Tangy Pineappled Chicken Stirfry W Candied Walnuts Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 6 months, 3 weeks ago This quick and tangy chicken stir fry dish pleases any palette which maybe too hungry to do anything else. So what are you waiting for...get out those chicken thighs or chicken breasts and get going. Prep:20m Cook:20m Servings:6	Divalisciou
	asian easy quick chicken pineapple

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Ingredients

4 boneless and skinless chicken thighs or 1-1/2 whole chicken breasts, skinned and unboned - sliced into small 1/2" strips. Cutting them while slightly frozen (along grain of meat for tenderness) may be easier. Set aside.

1 bag frozen mixed vegetables (Chinese -stir fry styled)(Keep frozen to ready to use)

1 can water chestnuts-drained well of its water (optional)

Bunch of bean sprouts (optional)

1-1/2 cups orange juice

1 cup sliced fresh pineapple - if unavailable, use 1 can of pineapple, rings or chucks -reserving juices

1 medium onion sliced and cut into large slices

2 tablespoons peanut oil or veggie oil or olive oil if you don't have peanut to use in cooking, add more as and if necessary while cooking.

2 cloves garlic minced

2 stalks of scallion sliced on the bias (diagonal) - set aside

1/2 cup low sodium soy sauce - or about 8 of those extra little packets of soy sauce from the last time you went Chinese take out...(now aren't you glad you saved those little buggers until now? Of course, natch...!)

1/4 cup honey plus two tablespoons

4 tablespoons apple cider vinegar or rice vinegar

3 tablespoons of cornstarch

Salt & Pepper (preferably freshed cracked)

A couple of good dashes (shakes) of crushed red pepper

2 tablespoons of sesame chili oil (it's a great oil to have in your fridge as it adds so much to so many dishes)

For Topping: 1 cup candied walnuts (the how to is below - and oh so delish!) (p.s. make extra, you will need it!)

1 tablespoon butter

2 tablespoons sugar

Equipment needed: two bowls, one for marinade and one for sauce, stir fry wok or deep skillet (non-stick ok) which can tolerate high heat., Small skillet for walnuts to be toasted, and one small cookie sheet for walnuts to be baked in oven briefly.

Directions

As with all stir fry dishes, it is always recommended that you have all the ingredients ready prior to actually starting the cooking (in other words, sliced and diced). I start the rice first while the chicken is marinating, - I use a basmati rice from the Himalayans (you can get it at BJ's and the like) and it's truly amazing and nutty.

So here goes anything and everything, ready?!?

Preheat oven for 350 degrees.

You will now start dividing the ingredients into the two separate bowls.

In what we will call the "Sauce Bowl", add all of the following: 1/4 cup honey, all of the cornstarch, one or two good shakes of crushed red pepper, one cup of the orange juice, and (the reserved pineapple juice if you chose to use the canned pineapple method), salt and pepper to your liking, all of the minced garlic, 2 tablespoons of vinegar,1 tablespoon of the 'open sesame' red chili oil, 1/4 cup soy sauce or 4 of those little soy packets we discussed earlier.

Stir/whisk ingredients in sauce bowl till incorporated well and set aside.

For the "Marinade Bowl" add the remaining ingredients: 1/4 cup soy sauce, the 2 tablespoons vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 1/2 cup orange juice, the other dash of red chili flakes, salt and pepper.

Stir till incorporated then place your now sliced thin strips of chicken into bowl - let marinade for 15 minutes - this is when I usually start the rice.

Now to those delish candied walnuts: in small skillet, melt butter, add walnuts, toss/stir till butter coats walnuts, add sugar and cook over medium heat till melted. At this point now place them onto the small cookie sheet and bake in oven for 5-8 minutes. Once done, let cool and set aside to use as topping of dish when plating. And turn off oven,lest you forget.

Heat up stir fry wok or skillet, then add a little of the cooking oil, add onions, cook for 3 minutes or so, then add garlic and cook for one minute.

Strain out chicken from marinade and add chicken to wok/skillet, stirring always till no longer pink. (throw remaining marinade out)

At this point your rice should be done and if using basmati and the like, you will have to let it "rest" 10 minutes, so don't forget to turn off the rice at this point.

Back to the wok/skillet, add your vegetables and let cook 2-5 minutes.

Add all liquid from 'sauce bowl' into wok/skillet, cook till bubbling and slightly thicken. Add water chestnuts and bean spouts if you chose to use them.

Call troops to table.

To plate: you may want to take platter and make a "ring of rice" around the platter and then add chicken, vegetables along with the sauce right into the middle. I reserved some of the sauce so that I could pour it over for later reheats since I was cooking for two. Photo shown is version with out veggies and walnuts of when we first tried making this dish)

Sprinkle scallions and candied walnuts on top and you got it, its chow time!

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