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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Pineapple Basil Chicken Supreme
Yield: Makes 4 servings
Ingredients:
1
can (8 ounces) pineapple chunks in unsweetened juice
2
teaspoons cornstarch
2
tablespoons peanut oil
3
boneless skinless chicken breasts (about 1 pound), cut into 3/4-inch pieces
2
to 4 serrano peppers,* cut into thin strips (optional)
2
cloves garlic, minced
2
green onions, cut into 1-inch pieces
3/4
cup roasted, unsalted cashews
1/4
cup chopped fresh basil (do not use dried)
1
tablespoon fish sauce**
1
tablespoon soy sauce
Hot cooked rice (optional)
Preparation:
1.
Drain pineapple, reserving juice. Combine reserved juice and cornstarch in small bowl; set aside.
2.
Heat wok over high heat 1 minute. Drizzle oil into wok and heat 30 seconds. Add chicken, peppers and garlic; stir-fry 3 minutes or until chicken is no longer pink. Add green onions; stir-fry 1 minute. Stir cornstarch mixture; add to wok. Cook 1 minute or until thickened. Add pineapple, cashews, basil, fish sauce and soy sauce; stir-fry 1 minute or until heated through. Serve over rice, if desired.
This recipe appears in:
Thai
