Pineapple Basil Chicken Supreme

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Pineapple Basil Chicken Supreme."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/pineapple-basil-chicken-supreme-recipe.htm>  24 July 2008.

Pineapple Basil Chicken Supreme Photo
Pineapple Basil Chicken Supreme
Yield: Makes 4 servings
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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