| honeyed Chicken And Pineapple (china) 1 (3 Pound) Broiler-fryer Chicken
1/2 Cup Cornstarch
1 Cup Vegetable Oil
2 Teaspoons Grated, Pared Fresh Ginger Root
1 Clove Garlic, Crushed
1 (20 Ounce) Can Pineapple Chunks, Drained
1 Red Or Green Bell Pepper, Seeded And
Cut Into Thin Slices
1 1/2 Cups Water
2 Teaspoons Cornstarch
1 1/2 Tablespoon Honey
1 Tablespoon Instant Chicken Bouillon Granules
1 Teaspoon Sesame Oil
4 Scallions, Cut Into Thin Slices remove Giblets From Chicken. Rinse Chicken And Cut Into Serving-size Pieces. Coat Chicken Pieces With 1/2 Cup Cornstarch. heat Oil In Wok Over High Heat Until It Reaches 375 Degrees F. Add Chicken Pieces, One At A Time, To Hot Oil (cook Only 1/3 Of The Pieces At A Time). Cook Until Golden And Completely Cooked. About 5 Minutes. Drain On Absorbent Paper. Repeat With Remaining Chicken. pour All But 2 Tablespoons Of The Oil Out Of Wok. Stir Fry Ginger And Garlic In The Oil Over Medium Heat 1 Minute. Add Drained Pineapple And The Sliced Pepper To Ginger Mixture. Stir Fry Over High Heat 2 Minutes. Remove From Wok. mix Water And Remaining 2 Teaspoons Cornstarch. Blend In Honey, Bouillon And Sesame Oil. Pour Mixture Into Wok. Cook And Stir Over High Heat Until Mixture Boils And Thickens. Return Chicken And Pineapple-pepper Mixture To Wok. Cook And Stir Over High Heat Until Hot Throughout. Add Scallions. Cook And Stir 1 Minute Longer. makes 4 Servings. |
