Hawaiian ChickenPosted by in Food
We went to Hawaii in the summer of ’08 and it was one of the most magnificent trips ever. We loved it there. The scenery, the climate, the people, the beaches – and of course the food. I think I ate fish every single night and we had shave ice many times. One of my favorite Hawaiian flavors is passion fruit. I can’t seem to find passion fruit juice or extract around here, so I’m left to improvise with other Hawaiian favorites.
Recently, I was in the mood for something from the islands, but we had had fish a lot so it was time to shift gears. I had chicken breasts and mangoes. I made a quick dash to the store and bought some fresh pineapple too.
I dug out some of the recipes I have from Sam Choy and adapted his Sweet and Sour Chicken Breasts with Tropical Fruits into a recipe I’m calling Hawaiian Chicken.
Marinate the chicken breasts in the following mixture:
1/2 cup tamari sauce
1/2 cup olive oil
1 tbsp minced garlic
1 tbsp minced ginger
1/2 tsp salt
1/4 tsp pepper
2 tbsp cornstarch mixed with 1 1/2 tbsp water
1 1/2 tsp brown sugar
I marinated mine for a couple of hours, but do it for at least half an hour. While that is marinating, cut up one mango and dice about a cup of fresh pineapple.
To cook, I melted a little butter in the pan, added the chicken breasts and about half the marinade and cooked over medium high heat. I let the marinade cook down a bit then covered it to cook the breasts all the way through. I did add some chicken broth (between 1/4 and 1/2 cup) as I went along when I felt the sauce was getting too dark or too thick. When they are close to done, add the fruit and 1/4 cup bottled sweet and sour sauce and salt and pepper. Cook until the fruit softens and the sauce is thick – about 3 minutes.
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