Zutaten für Aloha Chicken
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 (20 ounce) can pineapple chunks in juice, undrained
- 1/4 cup cornstarch
- 1/2 cup honey
- 2 tablespoons light soy sauce
- 1/2 teaspoon ground black pepper
- hot cooked rice
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Zubereitung von Aloha Chicken
- Flatten each chicken breast to 1/4 inch thickness using a meat mallet or rolling pin.
- Place flour in a large resealable plastic bag.
- Add chicken breasts to the bag and shake until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 3-5 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Remove chicken from skillet and set aside, keeping warm.
- Drain pineapple chunks, reserving 1/4 cup of the juice.
- In a small bowl, whisk together reserved pineapple juice and cornstarch until smooth.
- Pour the cornstarch mixture into the skillet and whisk constantly.
- Stir in honey, soy sauce, and black pepper.
- Bring the sauce to a boil, stirring constantly, until thickened (about 30 seconds).
- Add the cooked chicken and pineapple chunks to the skillet.
- Gently stir to coat the chicken and pineapple in the sauce and heat through.
- Serve immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
83g
Fat
21g
Carbs
8g
