Chicken with Pineapple and Mango
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Chicken with Pineapple and Mango
Category
Meat and Poultry
Ingredients
- 6 chicken thighs, boneless, trimmed of excess fat, cut into bite-size pieces
- 1 cup buttermilk
- 1 tablespoon Fustini’s Jalapeno Lime balsamic
- 1 cup corn starch
- vegetable oil
- 1 tablespoon Fustini’s Blood Orange Olive Oil
- 1 tablespoon butter
- 1 teaspoon ginger
- 1 teaspoon garlic clove, minced
- 1 tablespoon green onions
- 1 carrot, peeled and sliced thin
- 1/2 cup snow peas
- 1 cup fresh pineapple, bite-size
- 1 cup fresh mango, bite-size
- 1/2 cup orange juice
- 1/4 cup chicken stock
- 1 teaspoon Fustini’s Toasted Sesame Oil
- 1 tablespoon soy sauce
- 1 tablespoon Fustini’s Ginger and Honey Balsamic Vinegar
- corn starch slurry
- salt and pepper
- scallions, thinly sliced, garnish
- rice noodles, garnish
Ingredients
Directions
- Heat Fustini&rsquo,s Blood Orange olive oil in a large skillet or wok over high heat. Add butter, ginger, garlic and scallions and cook for 30 seconds. Add carrots and cook for 1 minute, stirring constantly. Add snow peas, pineapple and mango and cook another minute. Add orange juice, chicken stock, Fustini&rsquo,s Toasted Sesame Oil, soy sauce and Fustini&rsquo,s Ginger and Honey Balsamic Vinegar and bring to a boil. Once boiling, thicken with a little corn starch slurry and adjust the seasoning. Pour over the cooked chicken pieces and serve immediately with a garnish of sliced scallions and rice noodles.
- Place chicken thigh pieces in buttermilk and Fustini&rsquo,s Jalapeno Lime balsamic and marinate overnight. Remove from marinade and dust in corn starch. Deep-fry chicken pieces in hot vegetable oil until golden brown, crispy, and fully cooked. Alternatively: add corn starch dusted chicken to a heated air fryer, spray with non-stick spray or olive oil spray. Cook 5 minutes, turn and continue cooking another 5 minutes until crispy and golden brown.