Monday, June 30, 2014

Easy Hawaiian Chicken Stirfry

Was in the mood for something kind of sweet and had some leftover pineapple tidbits so this is what I came up with. It makes dinner for 4 and uses only 2 chicken thighs. Serve over hot rice.

2 chicken thighs, Chopped (Cooked or leftover) deboned and skinned
1 cup baby carrots cooked and cut in half (leftover is fine)
1 small onion chopped largely
3 green onions chopped into 1/2 inch slices
1 small bunch Bok choy sliced in 1/2 inch slices most of the green removed

Stir fry quickly until veggies are tender crisp and add sauce (below). Serve over hot rice.

In a sauce pan heat

8 oz pineapple titbits including liquid
1 jam jar of a jalapeƱo pepper jam (I used this one)
1 tablespoon soy sauce
1 teaspoon minced dry garlic

Then add 1 tablespoon corn starch to thicken and take off stove.

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