Prep Time 20 minutes
Cook Time 15 minutes
Servings 4-6
INGREDIENTS
- 1 1/2 pounds chicken breasts pounded thin, cut into bite size pieces
- 2 eggs -skip if stir frying**
- 2 tablespoons water -skip if stir frying**
- nonstick cooking spray -skip if stir frying**
- 1/2 teaspoon coconut oil (may sub. olive oil)
- Chicken Breading
- 1 cup flour -replace with 1/2 cup cornstarch if stir frying**
- 2 tablespoons cornstarch
- 1 tsp EACH garlic pwdr, paprika
- 1/2 tsp EACH ground ginger, onion pwdr, salt, pepper
- Pineapple Ginger Sauce
- 1/4 cup pineapple juice
- 1/3 cup + 1 1/2 tablespoons pineapple preserves
- 1/4 cup reduced sodium soy sauce
- 3 tablespoons red wine vinegar
- 1/4 cup brown sugar, packed
- 3 garlic cloves, minced
- 1-2 teaspoons freshly grated ginger
- 1-2 teaspoons Sriracha/Asian hot red chili sauce
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
- Pineapple Ginger Chicken
INSTRUCTIONS
- Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don�t have a cooking rack, you can place chicken directly on foil that has been greased).
- In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.**
- Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken.
- Visit Sticky Pineapple Gingger Chicken@carlsbadcravings.com For Recipe Instructions.