My friend Melanie passed this one on to me last year – and it’s a family hit over here. It’s an easy dish to put together earlier in the day and then throw in the oven an hour before supper. I served it over rice and froze some of the leftovers. Enjoy!
Ingredients:
4 boneless, skinless chicken breasts – cut into bite-sized pieces
salt and pepper, to taste
1 c. cornstarch
5 Lg. eggs, beaten (it battered the chicken pieces nicely – although the original recipe only called for 3 eggs)
1/4 c. vegetable oil
1 c. pineapple juice (I used the drained juice from the can of pineapple tidbits)
1/2 c. brown sugar
1/3 c. soy sauce
2-3 garlic cloves, minced
1/2 T. cornstarch
1 red bell pepper, chopped
1- 20 oz. can pineapple tidbits, drained
Grease a lasagna tray and set aside. Place cornstarch in a large bowl and the beaten eggs in a separate bowl. Season cut chicken pieces with salt and pepper before coating them first in the cornstarch and then dipping in the beaten eggs.
Heat vegetable oil in a large, non-stick pan over medium-high heat. Cook the coated chicken pieces in batches without over-crowding until they are golden-brown on all sides. Don’t worry about whether they are cooked through or not – they will finish cooking in the oven. Then place the chicken pieces in the prepared lasagna tray.
In a medium bowl, whisk together sauce ingredients: pineapple juice, brown sugar, soy sauce, garlic and cornstarch. Pour evenly over the chicken pieces and sprinkle the chopped bell pepper and pineapple tidbits over top.
Bake uncovered for one hour at 325F. Feel free to stir the dish every 20 minutes or so to keep chicken moist (although I didn’t bother). Remove from oven and let stand for 5 minutes before serving over rice.
This looks delicious