‘Sticky Pineapple Ginger Chicken. Don’t keep her waiting.’
Baked Pineapple Ginger Chicken
- 1 1/2 pounds chicken breasts pounded thin, cut into bite size pieces
- 2 eggs -skip if stir frying**
- 2 tablespoons water -skip if stir frying**
- nonstick cooking spray -skip if stir frying**
- 1/2 teaspoon coconut oil (may sub. olive oil)
Chicken Breading
- 1 cup flour -replace with 1/2 cup cornstarch if stir frying**
- 2 tablespoons cornstarch
- 1 tsp EACH garlic pwdr, paprika
- 1/2 tsp EACH ground ginger, onion pwdr, salt, pepper
Pineapple Ginger Sauce
- 1/4 cup pineapple juice
- 1/3 cup + 1 1/2 tablespoons pineapple preserves
- 1/4 cup reduced sodium soy sauce
- 3 tablespoons red wine vinegar
- 1/4 cup brown sugar, packed
- 3 garlic cloves, minced
- 1-2 teaspoons freshly grated ginger
- 1-2 teaspoons Sriracha/Asian hot red chili sauce
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
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Okay thank you.
I’m always looking for advice or new tips.