Bird of paradise

Yield: 4 servings

Measure Ingredient
1 can (20 oz.) sliced pineapple in syrup
2 \N Whole chicken breasts,split (or 1 cut up 3 lb. fryer chicken)
2 tablespoons Butter
¼ cup Dry sherry
3 tablespoons Soy sauce
2 larges Cloves garlic,pressed
2 tablespoons Finely chopped crystallized ginger
½ teaspoon Salt
1 \N Red bell pepper,seeded,chunked
1½ cup Sliced celery
½ cup Sliced green onion
1 \N Papaya,peeled,sliced (optional)
1 tablespoon Cornstarch

Drain pineapple, reserving syrup. Brown chicken in butter; Drain.

Combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken. Cover, simmer 30 minutes, turning chicken once. Remove chicken. Add pineapple, bell pepper, celery, green onion and papaya to pan. Dissolve cornstarch in ½ cup water. Stir into pan. Bring to boil. When thickened, spoon over chicken.

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