Daybreak 9/24/09: Chef Yancy Roush's Polynesian Chicken


4-6 oz chicken (saute in skillet until internal temperature is 160 degrees)
1/2 cup V-8 tomato juice
1/2 cup pineapple chunks
1/2 cup pineapple juice
1/2 cup vinegar
1/2 cup brown sugar
1/2 cup colored peppers, or peppers of your choice (diced)
1/2 cup onions (diced)
2 cloves minced garlic
2 tablespoons olive oil
1/4 cup corn starch, 1/4 cup water (blend these to items together to make slurry)
Salt, pepper, garlic to taste


In medium skillet over medium heat add olive oil and saute peppers, onions, garlic until tender. Add tomato juice, pineapple juice, vinegar, brown sugar, and pineapple. Bring to simmer. Stir the slurry you made, and add to skillet until you have a medium consistency. Add cooked chicken and simmer until hot. Place over your favorite rice, and enjoy the flavors!
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