Chicken Sauce

This vibrant chicken dish combines tender, simmered chicken with a glossy, sweet-and-savory sauce infused with pineapple, ginger, and sherry. The bright acidity of the pineapple syrup balances the umami depth of soy sauce and garlic, creating a complex flavor profile that feels both comforting and exotic. Crisp celery, red bell peppers, and optional papaya add fresh texture and color, making it a visually appealing centerpiece. Perfect for weeknight dinners or casual gatherings, this recipe brings a taste of international flair to your table without requiring hard-to-find ingredients. It&# 226;ÂÂs a reliable, flavorful meal that pairs beautifully with steamed rice.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 6

Calories: 373.6

Description

This vibrant chicken dish combines tender, simmered chicken with a glossy, sweet-and-savory sauce infused with pineapple, ginger, and sherry. The bright acidity of the pineapple syrup balances the umami depth of soy sauce and garlic, creating a complex flavor profile that feels both comforting and exotic. Crisp celery, red bell peppers, and optional papaya add fresh texture and color, making it a visually appealing centerpiece. Perfect for weeknight dinners or casual gatherings, this recipe brings a taste of international flair to your table without requiring hard-to-find ingredients. It&# 226;ÂÂs a reliable, flavorful meal that pairs beautifully with steamed rice.

Ingredients

1 Can (20 oz.) sliced pineapple in syrup
2 Whole chicken breasts, split (or 1 cut up 3 lb. fryer)
2 Tablespoons Butter
1/4 cups Dry sherry
3 Tablespoons Soy sauce
2 Large Clove garlic, pressed
2 Tablespoons Finely chopped crystallized ginger
1/2 teaspoons Salt
1 Red bell pepper, seeded, chunked
1 1/2 Cups Sliced celery
1 Papaya, peeled, sliced (optional)
1 tablespoons Cornstarch

Directions

1
Drain the pineapple, reserving the syrup in a measuring cup.
2
Melt butter in a large skillet or Dutch oven over medium-high heat.
3
Brown the chicken pieces on both sides until golden; remove chicken from pan and set aside.
4
In the same pan, combine reserved pineapple syrup, dry sherry, soy sauce, pressed garlic, and crystallized ginger.
5
Return the chicken to the pan, pour the sauce mixture over it, and cover.
6
Simmer gently for 30 minutes, turning the chicken once halfway through cooking.
7
Remove the cooked chicken from the pan and keep warm.
8
Add the pineapple slices, chunked red bell pepper, sliced celery, and sliced papaya (if using) to the pan.
9
In a small bowl, dissolve cornstarch in 1/2 cup cold water until smooth.
10
Stir the cornstarch mixture into the pan with the vegetables and sauce.
11
Bring the sauce to a boil, stirring constantly, until it thickens and becomes glossy.
12
Spoon the thickened sauce and vegetables over the chicken to serve.
13
Garnish with sliced green onion if desired.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 373.6kcal

% Daily Value *
Total Fat 9.9g16%
Saturated Fat 4.7g24%
Cholesterol 79.9mg27%
Sodium 3308.7mg138%
Total Carbohydrate 43.8g15%
Dietary Fiber 5.6g23%
Sugars 13.9g
Protein 29.3g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, pineapple, sauce, ginger, soy, sherry, garlic, bell, pepper, celery, international, dinner, easy, weeknight, simmered, glaze, asian-inspired, family-friendly

Read it online: https://www.chefs-mate.com/recipe/chicken-sauce-42/