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Submitted by Tobi Fisher After my husband’s numerous pleas for Chinese takeout, I set out to create a healthier non-fried version that doesn’t compromise on taste or texture. This recipe is a staple dinner in my house.
3 lb. chicken, cut into chunks (preferably dark meat)
1/4 c. flour
2 tbsp. oil
2 bell peppers, in chunks
2 c. pineapple, in chunks
1/4 c. pineapple juice
1/3 c. teriyaki sauce
1/4 c. brown sugar
1 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ginger
scallions and parsley for garnish (optional)
Preheat the oven to 350 degrees F.
Coat the chicken in flour and drizzle with oil. Bake uncovered for 1/2 hr.
Remove the chicken from the oven and add the remainder of ingredients. Bake covered for 1/2 hr.
Uncover chicken and bake for another 2-3 hours or until sauce has thickened. Make sure to give a stir every little bit to evenly brown all pieces of chicken.
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