Pineapple Basil Chicken Supreme
Makes 4 servings
|1||can (8 ounces) pineapple chunks in unsweetened juice|
|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.
- Drain pineapple, reserving juice. Combine reserved juice and cornstarch in small bowl; set aside.
- 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.
Check out more recipes for Thai