Hawaiian Chicken
Quick and Easy Hawaiian Chicken
Servings 6
Calories 451kcal
Equipment
- Large Skillet
Ingredients
- 2 pounds boneless skinless chicken breasts cut in bite sizes or diced
- 1/2 cup canola oil or vegetable oil, plus 1/2 tablespoon of oil
- 2 eggs large
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon thyme finely chopped
- 1 teaspoon rosemary finely chopped
- 1 teaspoon basil finely chopped or dried
- ¼ teaspoon black pepper
- 1/2 cup yellow onions diced
- 1 cup red bell peppers diced
- 1 cup green bell peppers diced
Alternatively, 2 tablespoons green season, salt, and black pepper.
Sauce
- 1 cup pineapple juice
- 3 tablespoons soy sauce
- 2 tablespoons sweet and sour sauce
- 1 tablespoon cornstarch
- 1 teaspoon garlic minced
- ½ teaspoon ginger minced
Instructions
- Cut your chicken into bite sizes or diced, season your chicken with salt, pepper,garlic ginger, thyme, rosemary and basil. Combine thoroughly to ensure you coat all the meat pieces with your salt, pepper, and herbs. Allow it to marinate for at least 30 minutes; if you have less time, 15 minutes will do.
- Heat your skillet or large pan on high heat for about 3-5 minutes. Add 1/2 cup canola or vegetable oil.
- Add your cornstarch on a plate; in a medium-size bowl, whisk two large eggs.
- Roll your chicken pieces in the cornstarch, then coat it in your whisked egg.
- Put each piece in the hot skillet with oil and allow to fry on each side until golden brown. Place on a clean plate or platter to cool. Remove skillet from heat and allow to cool.
- To make your sauce, whisk your pineapple juice, soy sauce, sweet and sour sauce, minced garlic, ginger, and corn starch.
- Now it's time to add your sauce to the chicken. Ensure to wash the skillet with some hot water to remove the excess grease that accumulated while frying the chicken. Heat your large pan or skillet, add ½ tablespoon canola or vegetable oil to your pot. Heat for about 2 minutes, then add chopped onions, and allow to sauté for about a minute. Then add bell peppers, and mix well.
- Add your cooked chicken to the skillet and combine well with your vegetables. Leave to cook for about a minute. Pour your whisked sauce over chicken and vegetables. Add diced pineapples. Reduce to low heat and allow to simmer until sauce is thick and the chicken is thoroughly cooked.
- Remove from heat and garnish with chopped scallion. Serve warm.
Nutrition
Calories: 451kcal | Carbohydrates: 21g | Protein: 36g | Fat: 24g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1091mg | Potassium: 775mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1014IU | Vitamin C: 59mg | Calcium: 34mg | Iron: 2mg