Prep 30 mins
Cook 15 mins
This is my favorite dish to cook. Just light and simple. I found the recipe in a magazine a few years ago, I just love the sweet and salty taste of the sauce. Keep in mind this is not a real "saucy" dish. When I make it the chicken chunks are really coated with sauce but vegetables are served plain with a little salt & pepper. It's a layered dish and it is just a nice blend with the sweet and salty chicken chunks the crisp stir fry vegetables and white rice. I usually add a little soy sauce also. Hope you enjoy!
- 2 cups cubed boneless chicken breasts (also can use with boneless skinless thighs)
- 1⁄3 cup flour
- 1 tablespoon oil
- 1⁄2 cup apple juice or 1⁄2 cup pineapple juice
- 2 tablespoons honey
- 2 tablespoons light soy sauce
- 1 tablespoon grated gingerroot or 1⁄2 teaspoon ground ginger
- 2 teaspoons minced garlic or 1⁄2 teaspoon garlic powder
- 1⁄2 cup pineapple chunk (sometimes I add more because I love pineapple)
- Put chicken in ziploc bag with flour shake to coat.
- Heat oil in skillet and add chicken.
- Cook until no longer pink in middle.
- (Sometimes I need more than 1 Tbs oil) While chicken is cooking, mix together fruit juice, honey, soy sauce, ginger and garlic and pineapple.
- Once chicken is cooked thoroughly add sauce (make sure to stir sauce right before adding because the honey settles to the bottom).
- Cook until sauce thickens.
- Usually I serve over a layer of stir fried vegtables (cabbage, broccoli and peapods are my favorite) and a layer of steamed rice.
This was really good! I made it then froze it for a make ahead dinner. I did double the sauce so it can be put over rice.
This recipe was very good, but both DH & I felt it was missing something and a little bland. I did use fresh pineapple instead of canned and added more than 1/2 a cup as the poster mentions she does. Next time I think I will add a little five spice or hot chili flakes to brighten the flavor. I served with steamed rice and Asparagus-Nut Stir fry #23756 by Ginny P, which was a nice compliment to the dish. Thank you Mom2girls for sharing the recipe.
I doubled the recipe (looks like the leftovers will be wonderful), and instead of serving this with stir-fried veggies, I just added broccoli to the finished product and served it over rice. I used four or five cloves of garlic, pressed (I never mince it). Aside from doubling the recipe, I didn't feel the need for more sauce. It was a little too sweet for me, and I think next time I'd reduce the honey (I only eyed it, so I might have used a little more than called for) and add a few green onions to the sauce.