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Lemongrass Pineapple Chicken



From the kitchen of Kate Bencker



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The original recipe calls fish sauce, chili peppers & mint, which I don't add. I use fresh lemongrass because it grows in my yard. Serve over rice with pineapple chunks and peas. Yummy-licious!



In a saucepan, combine:

1/2 c chicken broth

1/2 c pineapple juice

3 Tbsp lemongrass paste

2 Tbsp fresh ginger, grated

2 tsp grated lime peel

1 Tbsp soy sauce

Bring to a boil.

Turn off heat & let flavors develop while cooking chicken.


Heat in a large skillet:

1 Tbsp vegetable oil

Sear:

1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces

Sear about 5 minutes or until golden brown.

Add:

1 Tbsp soy sauce

Cook for 2 more minutes, then remove from heat.

Drain excess liquid.

Strain chicken broth mixture into a small bowl.

Stir in:

1 1/2 Tbsp cornstarch

Pour into the pan with chicken.

Cook until sauce begins to thicken, 3-5 minutes.

Sprinkle with: 1/4 c chopped fresh cilantro

Mix to combine.


Serve immediately over:

4 c Dole Chef Ready Pineapple Cubes, thawed and drained

peas (optional)

rice or noodles, cooked according to directions.


Makes 4 servings.





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