Wednesday, April 11, 2012

Pineapple Chicken with Carrots and Potatoes

My mom loves pineapple, so she enjoys it a lot every time I cook a dish that has this as one of the major ingredients. So yesterday, while skimming our pantry, I saw a can of pineapple tidbits and decided to cook something that would entice her taste buds. Even Mark, who isn't a big fan of sweet viands enjoyed this dish. (Or wala lang talaga syang choice na tikman ang luto ko! ahaha

What you need:
3 pieces chicken breasts, cut into cubes
1 cup of panko bread crumbs 
1 can pineapple tidbits, reserve the syrup 
3 cloves of garlic, crush
1 onion, minced 
1 cup of water 
2 table spoons of soy sauce 
1 potato, french fries cut 
1 medium carrot, cut into rounds
1/2 teaspoon of salt 
1/4 teaspoon of ground black pepper 
1 tablespoon of cornstarch, dissolved in hot water 
1 egg, lightly beaten
canola cooking oil for deep frying.

What you need to:
♥ Marinade the chicken in soy sauce, salt and ground black pepper for at least 30 minutes.

♥ Dip the marinated chicken on the beaten egg, and dredge on breadcrumbs. 

♥ Deep fry the breaded chicken. Set aside. 

♥ On a saucepan, saute the garlic and onions.Add the potatoes and carrots. Let it cook. 

♥ Add the pineapple syrup. 

♥ Pour the water and dissolved cornstarch. 

♥ Let it simmer for 5 minutes. You will notice that the sauce gets thicker. 

♥ Add the pineapple tidbits. Let it simmer for another 2 minutes.

♥ Top breaded chicken with the cooked sauce. 

♥ Serve with love and Happy Eating! 

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