Best Pineapple Express Chicken Recipes

PANDA EXPRESS SWEETFIRE CHICKEN BREAST (COPYCAT)

Steps:

• Heat 1/2 cup of vegetable oil in a skillet over medium high heat.
• In a large ziploc bag add the chicken and cornstarch, seal and shake until totally covered.
• Dip each piece into the egg to cover, then dregde into the flour (to be honest I usually just add flour back into the original ziploc bag and add the chicken back into it and shake it a little each time so the chicken doesn't stick to each other.)
• Working in batches, cook for 2 minutes on the first side and one minute on the second side or until golden brown and crispy.
• Remove from the pan.
• Heat the remaining tablespoon of vegetable oil in your skillet over medium high heat.
• Add bell pepper, onion, garlic and pineapple
• Cook until the bell pepper and pineapple just starts to wilt a little and is warm throughout (about 2-3 minutes)
• Add the chicken back in and add in the sweet chili sauce.
• Stir to combine everything and serve immediately.
• If using the green onions and sesame seeds, sprinkle them on top as a garnish.

EASY PINEAPPLE CHICKEN

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

CHINESE PINEAPPLE CHICKEN WITH CASHEW NUTS, GINGER, SPRING ONION

Steps:

• First of all make the sauce. Combine everything, mix well until smooth and set aside.
• Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
• Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
• Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
• After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
• Utterly Delicious.