FAST AND EASY... It took much longer to prep all the vegetables than to actually cook the dish. And the secret really and truly is the hot sweet pineapple. Combined with everything else, it is such a treat.
Now, I make this dish (or some variation) whenever I happen to see a couple of things on sale at the store. primarily the pineapple (although the Snow peas can be pricey as well... this week, both were on sale). I have tried this with canned pineapple and it was.... OK.
BUT, Fresh sweet ripe pineapple is the secret and once you go prickly fresh, you never go back.
But wait... there's more. Today is a twofer... two recipes in one post. See the noodles below the chicken, pods and pineapple... Those are GARLIC GLASS NOODLES and they are Wonderful!
So, first up, here's what I did to make the noodles!
- 8 Oz (one bag) Chinese Glass Noodles
- 1 Large Red onions, Diced
- 6 Cloves Garlic, Minced
- 2 TBS Sesame Oil
- 3 TBS Light Brown Sugar
- 2 TBS Soy Sauce
- 2 TBS Oyster Sauce
- 1 Cup Chicken Stock
- There are many ways to cook glass noodles. they can be fried or boiled. But I like to soften them in hot water first and then finish cooking them in a sauce for maximum flavor. They absorb the sauce to get a wonderful flavor.
- So, first thing, in a large bowl, soak the entire contents of the noodles in VERY HOT water for 10 minutes.
- While the noodles are soaking, make the sauce... In a wok (or large frying pan), heat the sesame oil to just before it starts to smoke.
- Add the onions and saute for 5 minutes until they soften and turn translucent.
- Add the Garlic and saute for another 2 minutes.
- Add the brown sugar, soy sauce and oyster sauce and stir to mix.
- Add the Chicken Stock and raise the heat until the sauce begins to simmer
- Now, take the noodles from the hot water, drain, lay them on a cutting board and cut them into 3-4 inch pieces.
- Add these to the simmering sauce and mix well. Lower the heat to low, cover and simmer for 5 minutes more. All of the liquid should be absorbed into the noodles.
- Serve Hot and ENJOY!
But I think the garlic noodles add a nice touch of authenticity, especially if you are serving this for a party.
As to the dish. This, like most stir fries are incredibly easy... Incredibly fast. Start to finish, you should be done with this in less time than it takes to make the noodles.
OK, Here's what I did...
- 2 Cups Meat from a Rotisserie Chicken, I used one breast quarter and one leg/thigh quarter,), deboned and diced
- 1 Medium Onion, Cut into strips
- 1 Medium Red Pepper, Diced
- 2 TBS Sesame Oil
- 3 Cloves Garlic, chopped, minced
- 1/4 tsp Red Pepper Flakes (more if you like, I wanted just a hint of heat around the sweet of the pineapple)
- 2 TBS White Balsamic Vinegar ("normal" balsamic is fine, but will darken the pineapple and chicken)
- 2 TBS Soy Sauce
- 2 Tbs Oyster Sauce
- 2 Cups Diced Fresh Pineapple
- 1 Cup Snow Peas, ends snipped off
- 2 stalks Scallions (green Onions) sliced
- 1 tsp Sesame Seeds
- In a wok or large skillet, heat the sesame oil to just before smoking
- Add the onion and saute for 5 minutes or until the onions soften and become translucent.
- Add the pepper and garlic and saute for 2 more minutes.
- Add the Red Pepper Flakes and mix.
- Add the Soy Sauce, Oyster Sauce and Vinegar and mix.
- Add the Snow Peas, Chicken and Pineapple and stir fry for 5 minutes, untl all of the liquid has been absorbed
- Garnish with green onion slices and sesame seeds
- Serve HOT and Enjoy!
The sweet pineapple, the hint of heat and the snappy crunch of the snow peas makes this a dish to remember. You may get close from a Chinese fast food take out joint... Nah, really you will not get close. This is as good as it gets!
And one more of my "52 Uses For a Rotisserie Chicken"!
And if you think you might want to give this dish a try yourself (very easy), please take a minute and "Pin" it to your Pinterest Boards. And if you want to see more of my Rotisserie Chicken Recipes, feel free to join the fun and Follow me...