Sunday, January 11, 2009

Pineapple-Ginger Chicken Bake

From "Make-Ahead Meals Foodsaver Cookbook" by Jyl Steinback
Serves 12

3 cups sugar
1/2 cup + 1 tbsp. cornstarch
1 1/2 cups apple cider vinegar
3-8 oz. cans pineapple chunks, undrained
3/4 cup lite soy sauce
1 1/2 tsp. minced garlic.
1 1/2 tsp. ground ginger
2 1/2 lbs. boneless, skinless chicken breasts, cooked and cubed
3 cups sliced mushrooms
3- 8 oz. cans sliced water chestnuts, drained
6 cups frozen diced celery and onions

Combine sugar, cornstarch,vinegar, reserved pineapple juice, soy sauce, garlic and ginger in a large pot. Bring to a boil over medium-high heat; reduce heat to low and simmer, stirring frequently, until thickened. Combine chicken, mushrooms, waterchestnuts, celery and onions in large bowl and mix well. Pour sauce over chicken mixture and toss. Cool to room temperature and freeze.

To serve: Thaw overnight in refrigerator. Preheat oven to 350 degrees. Spray 2 baking dishes with cooking spray. Divide chicken mixture and bake, uncovered, 35-45 minutes until bubbly hot. Serve over cooked rice.


Meg said...

Help- is this really 3 cups of sugar? Yikes.


Sydney said...

We never ended up making this...but that how the recipe ws published! We wondered about that too.

Nemmie said...

Hi there! I made the recipe, and cut the sugar down to 2/3 c. (not sure why I picked that, just got nervous when I thought of adding much more...). Anyhoo: tasted great! And that coming from a sugar addict.

No need for all that additional sugar...