Category: | Entree – Chicken |
Recipe: | Stir Fry Pineapple Chicken with Sweet & Sour Sauce |
For Product: | Eclipse Braising Pan |
Publish Date: | 5/05 |
Page: | 1 of 2 |
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ENTREE - CHICKEN
Yield: (Two 12” X 20” X 2 1/2” solid pans)
Sesame Oil
Vegetable Oil
Onions, diced (fresh or frozen)
Green or red bell peppers, cut into 1/2” strips Celery, diced
Chicken, skinned and diced into 1” pieces Pineapple Chunks, drained
Sweet & Sour Sauce:
Cornstarch
Water, cold
Chicken Broth
Pineapple Juice
White Wine
Vinegar
Orange Marmalade
Soy Sauce
Ginger, ground powder
Topping:
Sesame Seeds, toasted
Green onions, diced (scallions)
(50) 7 oz Servings
1cup
1cup + extra in reserve
3 lbs
1dozen (reds for color)
2 bunches
12 lbs #10 can
3/4 cup
1 1/2 cups
1 1/2 qt
3cups
3cups 3/4 cup
1 1/2 cups 3/4 cup 2 tbsp
3/4 cup
3 bunches
1.Prepare this ahead: Thoroughly dissolve the cornstarch in the cold water. Add remainder of sauce ingredients to the cornstarch mixture. Reserve it for later use.
2.Pour oil in braising pan and heat at 350°F.
3.Stir - fry onions, green peppers and celery for 2 - 4 minutes. Push aside. Reduce heat to 325°F; add enough oil to keep chicken from sticking in next step.
4.Add chicken to the braising pan and
5.Return green peppers to the chicken and add pineapple (drain and save juice).
Braising Pan
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