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This chicken is delicious on its own or in lettuce wraps for an elegant Yom Tov appetizer. The chicken freezes well; reheat until it’s just warm before serving.
1/2 cup Gefen Potato Starch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound chicken tenders or nuggets
1 tablespoon oil
1 small onion, diced
3/4 cup brown sugar
1/2 cup Gefen Ketchup
1 can Glicks Pineapple Chunks with 1/4 cup of the juice it came in
1/4 cup apricot jam, such as Tuscanini Apricot Fruit Spread
6 pieces large, leafy lettuce, such as leafy romaine or butter lettuce
Hawaiian chicken (recipe follows)
1 small red onion, thinly sliced
1/2 cup julienned carrots
Preheat a large, deep frying pan to medium-high heat.
In a shallow dish, mix potato starch with salt and pepper. Coat all chicken pieces well with potato starch mixture.
Add oil to hot pan. Brown the chicken for one to two minutes on each side. Remove chicken from pan and set aside.
Add onion to the pan. Add another tablespoon of oil if needed. Sauté onions for three to four minutes, until translucent.
Add the rest of the ingredients besides for the chicken. Mix well and bring to a boil. Place browned chicken back into the pan with sauce and lower flame to medium-low. Cover and simmer for 20–25 minutes, until chicken is no longer pink inside.
On a serving plate or tray, lay lettuce down in a single layer. Place two to three tablespoons of chicken in the center. Top with onions and carrots.
Serve immediately.
Photos by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
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