Pineapple Basil Chicken Supreme
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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:
- 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.
This recipe appears in:
Thai
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