Recipes from two guys who have always loved cooking.
Hello again! This time I did a spin off of one of my mom’s great stir fry’s–Pineapple and Basil Chicken. This can be made in literally 10 minutes. I threw in an extra step to make the stir fry more similar to what we are used to seeing at Chinese Restaurants or even at the ever so popular Panda Express. If you know me, you know I hate on places like Panda Express. The Orange Chicken there is probably one of the worse things you can eat out there. I hate on McDonalds all the time, but I always crave those McNuggets. Frankly, there isn’t anything WRONG with eating at these places. Just know what you’re eating (know you aren’t eating the most healthy thing), and everything in moderation.
So here’s how I made this. What you will need: chicken breast cut into chunks, a can of pineapple chunks in 100% pineapple juice, garlic, onions, basil, soy sauce, some corn starch and flour.
First to make the sauce, in a pan saute onion slices for a couple of minutes then add chopped garlic. Add the entire can of pineapple including the juice. Use the saltiness of the soy sauce to season the sauce to taste. Simmer for a minute and thicken using a small mixture of corn starch and some water.
Season the chunks of chicken with salt and pepper, and toss with equal parts flour and corn starch until the chunks are lightly dusted. Fry in another pan with generous amounts of oil on medium heat. Be sure to only have a single layer of chicken on the pan. Once golden brown flip the chunks to evenly cook. Remove and drain on paper towels. Then place chicken into the pan containing the sauce. Toss in a chiffonade of basil and sprinkle on sesame seeds. Keep in mind making the sauce and frying the chicken should be done at the same time to be quick.
Alternatively, you can skip frying the chicken and just stir fry the chicken first, then build the sauce on top of it all in one pan.