Chicken Hawaiian

  • 1 Broiler fryer quartered
  • 1-1/4 cup water, divided
  • 1 tsp. Accent (MSG)
  • 2 tbsp. cornstarch
  • 2 tbsp. vegetable oil
  • 1 cup diagonally-sliced celery
  • 1 medium chopped onion
  • 2 tomatoes, cut into wedges
  • garlic
  • 1 green pepper, cut into 1" pieces
  • 1 can pineapple chunks
  • 1/2 tsp. salt
  • 3 tbsp. soy sauce
  • 3 cups hot cooked rice
  • 1 crumbled bay leaf
  • 1/4 cup toasted sliced almonds
  • 1/2 cup flaked coconut

Sprinkle chicken on both sides with Accent (optional). Brown both sides in hot oil and remove. Add onion and garlic. Cook until tender, but not brown. Return chicken to skillet. Add syrup from pineapple, soy sauce, bay leaf, coconut, and 1 cup water. Cover, simmer 20 minutes.

Blend cornstarch in 1/4 cup water till well dissolved, then add to skillet. Stir constantly until thickened and clear. Add pineapple, celery, tomatoes and green pepper. Sprinkle with salt and cover. Simmer 10 minutes. Serve over white rice and sprinkle with almonds.

– Karen Bergman

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