Pineapple Kung Pao
By Geoffrey C Porter


Step 1, preparation
Step 2, cook
Ingredients and cost
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I start the rice first. Follow the instructions on the package. The rice I buy takes 35-45 minutes to cook. Set a timer for 35 minutes when you set the rice on simmer.

Next

Disclaimer : Be sure to cook chicken thoroughly. Test internal temperature with a thermometer, and cook to at least 180 degrees farenheit.

When the timer is down to 25-28 minutes, start the chicken. On med-high heat (4 out of 5 on my stove), combine 4 Tbsp olive oil, frozen chicken, ginger, and 1/2 Tbsp of Chili paste. Should be hot enough to sizzle a bit, but not so hot that it's splattering all over the place. Put LID on the pan.


Wait Ten Minutes. Flip the chicken. Turn the heat down a bit (a little over 3 of 5 on my stove)


If the chili paste gets a bit charred, that's ok, that's fine...

Give it another 3-5 minutes on that side of the chicken.

Add, Green Pepper, Green Onion, Jalapenos, Snow Peas, 1/2 tablespoon of chili paste, Soy Sauce, Sesame Seed Oil. (put the cabbage in now too, or for firmer cabbage, wait until you add pineapple). STIR.


Check the rice, adjust temperature based on how much water there is. Wait 5-6 minutes. Add pineapple & corn starch, Stir, add cabbage if you're waiting to add cabbage.


Wait 3-4 minutes. Add Peanuts. FEAST!!!!


Step 1, preparation
Step 2, cook
Ingredients and cost
Options and Variants
Utensils

Main Page

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Disclaimer : Be sure to cook chicken thoroughly. Test internal temperature with a thermometer, and cook to at least 180 degrees farenheit.

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