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Receta Sweet And Sour Chicken With Coconut
by Global Cookbook

Sweet And Sour Chicken With Coconut
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Ingredientes

  • 1 lb chicken breast meat - cubed
  •     cornstarch for coating
  •     peanut oil for frying
  • 2 Tbsp. oil
  • 1 c. thin carrot strips
  • 1/2 c. peeled and coarse minced Vidalia or possibly sweet type onion
  • 1/2 c. sweet green bell pepper strips
  • 1/2 c. sweet red bell pepper strips
  • 1 clv garlic, crushed, peeled, chopped
  • 1 x (8 oz) can pineapple chunks, juice reserved for sauce
  •     Candied Sweet Pickles, liquid removed (optional)
  • 1 Tbsp. vinegar
  • 2 Tbsp. cornstarch
  • 1 Tbsp. pineapple juice
  • 1/4 c. dark brown sugar, packed hard
  •     Additional pineapple juice
  • 1/2 c. Baker's Angel Flake Coconut

Direcciones

  1. Coat chicken with cornstarch and brown in warm peanut oil in a large skillet over medium high heat. Drain on paper towels.
  2. In a saucepan, heat 2 Tbsp. oil over medium heat. Add in onion. Saute/fry' for about 3 min. Add in pineapple, carrot strips, pepper strips, and cook for about 2 min. Add in garlic and stir fry for 1 minute longer.
  3. In a small bowl, combine cornstarch and pineapple juice and vinegar. Mix together with remaining pineapple juice. Pour mix into skillet. Add in sugar. Stir together and bring to a full boil. Allow to thicken to a glaze.
  4. Place chicken over precooked warm steamed rice. Add in vegetables, Add in pickles
  5. (optional). Pour sauce over all. Sprinkle with coconut.