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1/3 c. pineapple juice 1/3 c. soy sauce 1/3 c. chicken stock 1/3 c. hoisin sauce 1/2 c. brown sugar 1 Tbsp. minced garlic 2 tsp. cornstarch 1 Tbsp. olive oil 8 boneless chicken thighs 1 c. diced pineapple 1/2 c. cashews (optional) rice (optional) In a saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, cornstarch and garlic. Bring to a boil and cook until it is about 1 cup and the consistency of thick syrup; set aside. In a large nonstick skillet, add the olive oil and put on medium-high heat. Add the chicken; season with salt and pepper. Cook chicken until it is no longer pink (approximately 5 minutes); drain off any liquids. Add the sauce to the pan and stir until combined. Add the pineapple and cashews. Cook, stirring, for an additional 1 minute. Serve atop a bed of rice. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |