Often when I go to Chinese restaurant, I feast with chicken and pineapple.
Generally, I am wary of this fruit that tends to cause me a multitude of ulcers but cooked or canned I'm safe from harm.
For once, I wanted to make this recipe starting with the one I most often eaten at the restaurant. This version of chicken with pineapple is gluten free.
Pineapple Chicken (gluten free)
Serves 3-4 people (we all devoured 2) Preparation and cooking time: 30 minutes
2 chicken breasts (cut into pieces)
1 can pineapple canned without added sugar (565g)
1 tomato juice of one large lemon yellow
1 tablespoon sauce soy (tamari)
a slightly rounded teaspoon cornflour
2 tablespoons sunflower oil or peanut
Drain pineapple, reserving juice in a large saucepan. Cut into 4 slices. Fry these pieces in 1 tablespoon of oil. They should be lightly browned. Book.
Put pineapple juice in medium heat with lemon juice and soy sauce. Meanwhile, wash and cut tomato into chunks. Peel onion and cut it into strips. Dissolve the cornstarch in 5 ml water and add about it in pineapple juice. Mix the sauce should gradually thicken slightly.
Caution: Never put the cornstarch directly into the preparation if the lumps hello!
In a nonstick pan putting the chicken pieces to brown oil with a spoon.
When chicken is almost cooked the arrange in the pan containing the sauce, add the onions. Simmer 5 minutes covered. Then add the tomatoes and pineapple, cook another few minutes then serve with any rice or Thai Jasmine rice.
You can add a few drops of Tabasco to meet this dish, use fresh cilantro leaves, and even add some peanuts (unsalted) roasted. Http://rpc.technorati.com/rpc/ping
0 comments:
Post a Comment