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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Don't know where it originated from. Was a favorite of my family when they were growing up. Now they make theirselves Ingredients:
4 tablespoons soy sauce |
1 tablespoon sugar |
1/2 teaspoon salt |
1 tablespoon sherry wine (cooking sherry works) |
1 teaspoon ginger powder |
1 cut up chicken, washed & dried |
6 tablespoons oil |
4 cloves garlic, chopped or minced (i use 8) |
1 (20 ounce) can pineapple tidbits, not drained |
1 cup pineapple juice |
1/2 cup thin sliced carrot |
1 green pepper, cut in strips thin |
1 medium onion, cut in wedges |
3 cups cooked minute rice |
Directions:
1. Rub the marinade all over the chicken, refrigerate 1 hour.
2. Drain put save the marinade.
3. Fry the chicken in oil with the garlic tell chicken is browned.
4. add marinade& water,juice from canned pineapple& 1 cup pineapple juice.
5. Simmer 1 hour.
6. Add more juice if needed.
7. Last 10 minutes add pineapple, peppers,onion& carrots.
8. Serve over the rice.
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