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:
http://carlsbadcravings.com/baked-sticky-pineapple-ginger-chicken/
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?
is there any more pie? 