Pineapple Basil Chicken Supreme

Pineapple Basil Chicken Supreme Photo
Pineapple Basil Chicken Supreme

YIELD Makes 4 servings
See Cooking Videos

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)
*Serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.**Fish sauce is available at most large supermarkets and Asian markets.

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

You Might Also Like

Herb-Smoked Chicken

Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.

Chickpea Vegetable Curry

Learn to cook authentic Middle Eastern cuisine by checking out our collection of recipes. And you can use a fork if you'd like.

search recipes