in search of an asian sauce

I’ve made some pretty bad Asian meals lately.

The chicken broccoli dish with the cashew butter, sriracha, tahini and vinegar hit a new low.  Spread out on a cookie sheet and broiled (I’ve read this is the latest trend in meals), it was a crunchy disaster and pretty disgusting.

Banjo Man ate some of the leftovers (he wasn’t home the evening I made it) against my advice and then tossed the rest into garbage.

I’ve done broccoli and beef in the slow cooker, but I sliced the flank steak too thin and it crumbled, though the flavor was good.  I made an Asian chili-chicken dish that was pretty simple (once again in the slow cooker) but though it was tasty it didn’t have the depth of flavor I was hoping for.

And then I found this recipe on Pinterest:

It was your basic sautéed chicken chunks (coated in corn starch before sauteeing) tossed in the pineapple sauce.  The second time I made it I tripled the sauce and used three huge chicken breasts.

Pineapple Ginger Sauce

  • 1/4 cup pineapple juice
  • 1/3 cup + 1 1/2 tablespoons pineapple preserves (I used my own peach preserves)
  • 1/4 cup reduced sodium soy sauce
  • 3 tablespoons red wine vinegar
  • 1/4 cup brown sugar, packed  (next time I’ll try it with a little less sugar)
  • 3 garlic cloves, minced
  • 1-2 teaspoons freshly grated ginger  (I used minced ginger from the produce section of the grocery store the second time I made it)
  • 1-2 teaspoons Sriracha/Asian hot red chili sauce  (you might want more!)
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch

The garlic and ginger are sautéed in a little oil first, then the rest of the ingredients go into the pan, stirred, brought to a boil and then simmered (stir!) until it thickens nicely.

The cooked chicken chunks were put into a bowl and the sauce poured over it and mixed in.  I served it over rice.

I steamed broccoli to go with it, but did that in the microwave.

Banjo Man and I both had second helpings and there was plenty for another dinner last night.  He thought I should bring the recipe to Texas and make it again there, but after cleaning up the pots and pans he changed his mind.


I love this picture.  I have a similar apron–don’t we all!!  I wonder what year this was taken and what state.  Love the cabinets.  Is that a chalkboard or a mirror on the wall between the windows? 



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