Tomorrow is Chinese New Year so I thought I would celebrate with a stir fry dish. This stir fry has hints of orange and a lot of pineapple. The funny thing is when I was a little kid I could not imagine mixing my "fruits" with savory food.
Now I actually love having pineapple and mango in my savory food. I am always adding them to chutneys and Asian style dishes. It makes me realize that you never can say "never" because tastes change as you get older. I'm trying keep my kid's minds open so they will not have the same "food hangups" that I had growing up. Of course they have their own little hangups with food.... hopefully their tastes will change and mature over time.
Okay, back to this stir fry. I love the glossy sauce that coats the veggies and chicken. My husband loved it so much that he wanted to eat the leftovers the next day, but my kids had already beat him to it. You have to be quick around here when a dish is loved by all four of us because somebody will be sure to finish off the leftovers.
So Happy Chinese New Year! May your year be full of joy, prosperity and good health.
Ingredients:
2lbs boneless skinless chicken breast cut into large bite size cubes
3stalks celery sliced
1 large onion chopped
2 carrots sliced (or one cup baby carrots chopped)
1/2 green bell pepper chopped
1/2 red bell pepper chopped
20oz can diced pineapple in pineapple juice (reserve juice)
1 heaping Tbs grated fresh ginger
2 tsp grated fresh garlic
red chili flakes to taste
Sauce:
1 cup pineapple juice (reserved from the can)
1/4 cup orange marmalade
2 Tbs hoisin sauce
3-4 Tbs soy sauce (or more to taste)
2 Tbs brown sugar
2 Tbs rice vinegar
Cornstarch Slurry:
2 Tbs cornstarch
1 Tbs water (or enough to make cornstarch into a thick liquid)
Directions:





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