Recipe by CandiceJ
"Maui chicken is a festive dish featuring succulent chicken breast, sweet red and orange peppers and mushrooms. This colorful dish is then simmered in a spicy ginger, garlic, and pineapple sauce. The combination is as delightful as the Maui sunset. Serve over white or brown rice."
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skinless, boneless chicken breast halves - diced
1 (8 ounce) can
pineapple tidbits with juice
red bell pepper, diced
orange bell pepper, diced
crimini mushrooms, sliced
fresh ginger root, minced
black bean sauce
crushed red pepper
salt and ground black pepper to taste
I have not tried this recipe yet. I just want to add a thought to the ingredient list. Instead of using 1 can of pineapple tidbits for the marinade I would use a small can of pineapple juice instead, and not wast the tidbits from the marinade.
a little bland for my taste, but ok overall - very easy to make
I didn't follow the recipe entirely. When I saw "Maui Chicken" I looked over the ingredients, and thought that perhaps shrimp, and scallops would be a better fit than chicken. So I left out the chicken, and added 1/2lb scallops and a total of 16 medium shrimp. Everything else I followed. I thought the sauce was to thin, so I added some cornstarch to thicken it up - I served this over rice. I think adding the shrimp and scallops made it more "Island fare" than chicken would have. It is a great starter recipe.
Made the recipe as written (*gasp!*). Very good =) The mushrooms were a bit underwhelming, I think. In the future, I will try out the addition of other vegetables. Quick, easy, filling, reheats well.... it's a darn good recipe.
I thought this recipe was great. I modified a few ingredients based on what I had on hand. I used ground ginger instead or fresh and served it over rice. The only complaint I have is that it was much hotter than I was expecting. The spiciness was okay for me, but was too spicy for my dinner guests. Next time I will use less red pepper flakes.
Quick easy and quite delicious
This was really good but I did make a few changes:
increased ginger to 3T, used 2T sriracha instead of the
red pepper flakes (we like it hot) and replaced the
mushrooms with fresh broccoli. I also added a little corn
starch to thicken the sauce. I will try this again
with a sprinkle of brown sugar next time! (It only took
45 mins to make - not 1.25 hours)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 118
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