Pineapple Kung Po Chicken |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The best way to describe this dish is that it is full of sweet fire. It is versatile enough for chefs to tweak to their own tastes. I used Piggly Wiggly's Newton Farms Ginger Wasabi Marinade Ingredients:
4 boneless chicken breasts |
1 (8 ounce) can pineapple chunks |
1/4 cup reserved pineapple juice |
4 red chili peppers |
1/4 cup red bell pepper |
1 (8 ounce) bottle sesame and ginger marinade |
1/2 cup dry roasted peanuts |
cooking spray |
1/4 teaspoon ginger |
1/8 teaspoon white pepper |
1 pinch salt |
Directions:
1. Spray non-stick pan and brown chicken on both sides. While chicken browns, seed and chop the bell peppers. Seed and quarter the chili peppers. Remove the chicken from the pan and chop it. Return chicken to pan. Add all other ingredients. Simmer for 30 minutes. Serve over fluffy rice.
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