Posts
Tabemono~!
Last year, we bought a sack of long grain rice as it was on sale, and it feels like it’s taking a long time for us to finish it ^^;
I missed Japanese (short grain) rice, so I got tonkatsu don from the food court just so I can eat some Japanese rice lol!
Evil food post…
So I had some food photos which I almost forgotten about ^^;
So if you’re hungry and have nothing to nom on in your kitchen… you been warned!
Spring and things
Sorry, just realised my last post was last Saturday ^^; Just been a little too busy and quite overwhelmed, recently found out that my team got into finals for blythe beauty contest 2009, and many more things to do/plan from there still! ^^;/
This year is my 5th spring in Canada :D I dare say it is one of my favourite seasons, despite the hayfever and sinus headaches it causes husband and I ^^;
Stir-fry Pineapple chicken breast
The original recipe was only pineapple, chicken breast and spring onion, but I ran out of spring onion a few days ago, and had celery and red pepper in the fridge. So I decided to come up with a variation :) Thankfully it worked! (Yatta!)
Had this colourful dish with rice, and saved some for lunch tomorrow for me and hubby :)
About 4-6 serving with rice
Ingredients:
– 1 pair of boneless/skinless chicken breast
– 3 sticks of celery
– 1 small red pepper
– 1 quarter of a small pineapple, skin removed
– 2/3 tablespoon of teriyaki sauce
Instructions:
1. Prepare the chicken breast by slicing it thinly and marinate with soya sauce, black ground pepper, cooking wine, corn starch and minced garlic.
(Note: Minced garlic is optional but the end result is more fragrant I find)
2. While the chicken breast slices is being marinated (about 20 minutes or so is good enough), prepare celery, pepper and pineapple by washing and then slicing them thinly and set aside separately.
Tip: You can wash and start to cook rice in a rice cooker before slicing the ingredients, so by the time the dish is done rice is ready as well :)
3. Drizzle a little vegetable oil in a non stick pan on medium heat, and pan fry the pineapple slices until it caramelized a bit, set a side on the serving dish or bowl, do the same for red-pepper after washing the pan quickly, put it together with the cooked fried pineapple slices.
4. Wash the pan with water, wipe dry and put the pan over medium heat, add a drizzle of oil, and pour in the marinated chicken. Stir fry until chicken is just cooked (just when you don’t see any more pink) and put in the sliced celery.
Stir fry for a 1-2 minutes or until celery appears a little softened (try not to over cook) pour in the pineapple and red pepper, mix it together, add the teriyaki sauce and 1/4 of water, simmer about a couple more minutes and it’s done ^O^!