The other day I was going through some recipes and this one caught my eye. My version is loosely adapted from a Donna Hay recipe. She's an Australian food writer and stylist who always makes everything look so good. Australian food is based on many different cultures as they have had immigrants from all over the world including English/Irish (of course), Greek, Italian, Indian and many other Asian countries. Because of all these cultures there's a lot of fusion food there. And everything is FRESH and beautiful.
Anyway, this one caught my eye, but I didn't pay full attention as the recipe was written in metric measurements (which I have to think too much about). And so, I knew the generalities of the recipe, but just went from there to develop something a little more "useful" to me. Thanks, Donna.
One helpful tip I do have is about ginger. Fresh ginger is great, but many people may not have ever worked with it before. You should be able to find it at any grocery store- it looks like a tangle of knobby tan roots. The good thing is that you don't have to buy all of it, just break off a piece... whatever you think you'll use!
A peeler is unnecessary when removing the papery tan skin. It's much easier than that (and besides, you may end up wasting ginger when taking the peel off). Instead, use a spoon. If you use a little pressure when scraping the skin with a spoon it will come off very easily.
You will want to slice it thinly, and if you have a mandoline it will make things much faster and easier. However, there's no problem with using a knife.
It makes a nice (summery) weeknight dinner- all you need is some steamed white rice.
It was very good with a squeeze of fresh lime juice. I didn't try it, but it might be good with a sprinkle of chopped toasted peanuts, too.
Pineapple - Ginger Chicken Stir Fry
2 lb boneless, skinless chicken breasts (about 4)
2 T vegetable oil
2 c cubed pineapple
1 pt halved cherry tomatoes
5 scallions, chopped
4 garlic cloves, minced
1/4 c sliced fresh ginger
2 1/2 T brown sugar
2 T oyster sauce
1 T Hoisin sauce
1/3 c chicken broth
Salt and pepper, trim and cube chicken.
Heat the oil in a large wok or frying pan over medium high heat. Add the chicken and cook for several minutes, stirring occasionally, until chicken is browned in spots and cooked through. Remove the chicken to a plate. In the same pan add the pineapple, garlic, ginger, tomatoes, green onions, sugar, chicken broth, oyster and Hoisin sauces. Cook for a few minutes until it reduces a little and becomes and sticky. Return the chicken to the pan, stir to combine and heat through. Top with cilantro, serve with rice and lime wedges.