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Thailand Chicken Recipe

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This recipe for Thailand Chicken, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Blair Heinzlmeir


Chicken (approx 4-6 breasts) cut into pieces
1 14oz can pineapple chunks & juice
1/2 Tsp. salt
1/4 - 1/2 medium onion
1/2 green pepper
4 carrots
1/2 Tsp. ginger

3 Tbsp. vinegar
3 Tbsp. brown sugar
2 Tbsp. soy sauce
2 Tbsp. corn starch
1 cup water

Cook in electric fry pan @ 300F - 350F

Brown strips of meat in Crisco (cut in pieces) and add pineapple, salt and pepper. Allow to simmer. Chop onion, green pepper and carrots. Add to chicken, season with ginger. Allow to simmer.

Sauce: combine vinegar, brown sugar, soy sauce, and corn starch with water. Pour over meat and simmer until chicken is cooked.

Note: add more water if sauce is too thick.

Personal Notes:
Personal Notes:
Can also be made with Tenderloin pork.




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