Pineapple Basil Chicken Supreme

Pineapple Basil Chicken Supreme

Pineapple Basil Chicken Supreme


Makes 4 servings


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.


  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.

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