Bird of Paradise
Yield
4 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
pineapple
in syrup |
|
| 3 | pounds |
chicken breasts
or one whole chicken cut into pieces |
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
sherry
dry |
*
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2 | tablespoons |
crystallized ginger (candied)
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
sweet red bell peppers
eeded,chunked |
|
| 1 ½ | cups |
celery
sliced |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 1 | medium |
papayas
optional |
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
pineapple
in syrup |
|
| 1.4 | kg |
chicken breasts
or one whole chicken cut into pieces |
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
sherry
dry |
*
|
| 45 | ml |
soy sauce, tamari
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 3E+1 | ml |
crystallized ginger (candied)
|
*
|
| 2.5 | ml |
salt
|
|
| 1 | each |
sweet red bell peppers
eeded,chunked |
|
| 355 | ml |
celery
sliced |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 1 | medium |
papayas
optional |
|
| 15 | ml |
cornstarch
|
|
Directions
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.
