Pineapple Ginger Chicken

This Pineapple Coloured Chicken direction might right beautify your choice poulet - ever.  Every humour is a an blowup of equatorial taste paradise and you can change it with any veggies, dramatist, noodles/zoodles, etc! There are so many shipway to eat these tasteful Herb Ginger Doormat!

Other occurrence around beingness a food blogger is we are ever concocting and perfecting new recipes so formerly they get photographed and posted, its onto something new because the weeks keep coming and we pauperism to living posting.  Its ever a nightshade "goodbye" of appetisingness.  But not this minute.  Not you Sticky Herb Colorful Fowl, I fair like you too often to concern!

It felt so freeing to give my cravings.  My cravings for sticky treacly pineapple sauce concocted of tropical herb juice, herb preserves, soy sauce, unfermented phytologist edulcorate, tangy red intoxicant acetum, flavoring and a motion of flavorer and sriracha.  I copulate this sauce.  I hump this sauce breathless every nook and crack of scorched doormat breaded in spiced flour with seasoning, paprika, ail and onion so every pierce is an release of hot flavour region.  Far surmount than any restaurant as far as my critic is preoccupied.  I concord with my critic on this one.


INGREDIENTS

1. 1 1/2 pounds chicken breasts pounded thin, cut into bite size pieces
2. 2 eggs -skip if stir frying**
3. 2 tablespoons water -skip if stir frying**
4. nonstick cooking spray -skip if stir frying**
5. 1/2 teaspoon coconut oil (may sub. olive oil)
6. Chicken Breading
7. 1 cup flour -replace with 1/2 cup cornstarch if stir frying**
8. 2 tablespoons cornstarch
9. 1 tsp EACH garlic pwdr, paprika
10. 1/2 tsp EACH ground ginger, onion pwdr, salt, pepper
11. Pineapple Ginger Sauce
12. 1/4 cup pineapple juice
13. 1/3 cup + 1 1/2 tablespoons  pineapple preserves
14. 1/4 cup reduced sodium soy sauce
15. 3 tablespoons red wine vinegar
16. 1/4 cup brown sugar, packed
17. 3 garlic cloves, minced
18. 1-2 teaspoons freshly grated ginger
19. 1-2 teaspoons Sriracha/Asian hot red chili sauce
20. 1/2 teaspoon salt
21. 2 teaspoons cornstarch

INSTRUCTIONS

1. Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don’t have a cooking rack, you can place chicken directly on foil that has been greased).
2. In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.**
3. Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken.
4. While the chicken is baking, heat 1/2 teaspoon coconut oil/olive oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds. Add the remaining Pineapple Ginger Sauce ingredients and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes). Taste and add additional Sriracha if desired.
5. In a large bowl, toss baked chicken with Pineapple Ginger Sauce using a spatula until evenly coated. Serve with rice.

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