Chicken With Polynesian Vegetables Recipes

POLYNESIAN CHICKEN

Steps:

• Carefully split the chicken breast into two thinner pieces that are roughly the same size. Sprinkle the salt, white pepper, onion powder, and garlic powder on both sides of the chicken breast, and set aside.
• Make the batter by mixing all of the batter ingredients in a bowl until combined. Do not overmix! Meanwhile, heat 4 cups of canola oil in a small wok or cast-iron frying pan until it reaches 350 degrees F. Use a candy thermometer to check the temperature, because you don't want to burn the batter before the chicken is cooked.
• Dip both of the chicken breasts into the batter and fry until golden brown (about 2-3 minutes on each side), turning the chicken pieces often in the oil. Set the fried chicken aside on a wire rack to drain off any excess oil.
• If you are unsure whether or not the chicken is done, you can cut into one of the pieces to make sure the juices are no longer pink. However, the chicken is cut thin, so it's relatively easy to cook it until it's just done. This is important for achieving a tasty chicken dish.
• Heat your wok over high heat, and add 1 tablespoon of the frying oil to your wok. Add the garlic, mushrooms, bamboo shoots, and red bell peppers, and stir-fry for 30 seconds. Add in the Shaoxing wine, followed by the napa cabbage. Continue to stir-fry for 30 seconds, and stir in the soy sauces, salt, sugar, sesame oil, oyster sauce, and white pepper.
• Next, add the snow peas and give everything a quick stir. Add the hot chicken stock. Let the sauce come to a boil, and add the cornstarch/water mixture. Stir-fry for another 30 seconds until the sauce has thickened enough to coat a spoon.
• Transfer the vegetable mixture to a plate. Slice the chicken into 1½-inch wide pieces, and place on top of the bed of vegetables. Serve immediately with white rice!

CHICKEN WITH POLYNESIAN VEGETABLES

Steps:

• CHICKEN:
• Coat chicken lightly with seasoned flour.
• Melt butter in a shallow baking dish. Arrange chicken in dish.
• Bake uncovered at 400 degrees for 20 minutes.
• Turn chicken, reduce heat to 350 degrees and bake for 30 to 35 additional minutes or until chicken is tender.
• POLYNESIAN VEGETABLES:
• Combine first 4 ingredients in a saucepan, bring to a boil.
• Reduce heat add celery, carrots, and green pepper.
• Return to boiling cover and simmer 5 minutes.
• Add green onion and water chestnuts cook 2 minutes.
• Remove vegetables to a heated dish and keep warm.
• Combine cornstarch and pineapple juice stir into broth and cook until thickened.
• Pour over vegetables. Serve piping hot.

POLYNESIAN CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.

POLYNESIAN CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• In a large baking dish, mix the diced chicken, soy sauce, honey, hoisin sauce, star anise, and ginger. Bake for 35 minutes.
• Sprinkle green onion and cilantro over top and serve.