Monday, November 28, 2022

Rainbow Chicken

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It called a rainbow chicken maybe because of the color combination especially when a unique variety colour of vegetables added unto it such us carrots, red and yellow bell pepper, stalks of celery, peas, bamboo shoots and others you like to add. My apologies for missing the other ingredients that make up the name. Nevertheless, I hope you get the idea.

Ingredients:

  • 4 teaspoons chicken broth
  • 1/2 teaspoon sugar
  • Pinch of salt and white pepper
  • 2 teaspoons white wine
  • 2 tablespoons vegetable or sesame oil
  • 2 chicken breasts halves, washed, patted dry, finely julienned
  • 1 1/2 tbsp Chili paste w/garlic
  • 1/2 Medium-size green pepper, cut
  • 2 tbsp cornstarch
  • 1 small tin pineapple chunk
  • 1tbs achiote paste

Cooking Procedure:

  1. In a small bowl combine chicken broth, sugar, salt, white pepper and white wine. Set aside.
  2. In wok or skillet, heat vegetable or sesame oil over high heat.  Add achiote and stir in chicken, stirring for 2 minutes or until chicken is almost done.
  3. Add green bell pepper and pineapple chunk and keep stirring.
  4. To thicken the sauce mix cornstarch with small amount of water then pour it in the pan. Keep stirring for about 30 seconds.
  5. Serve while it hot.
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Cooking Tips:

  • To reduce fat, remove and blot chicken on paper towel before adding
  • vegetables. Wipe out oil in wok or skillet.
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Pinoy Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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It called a rainbow chicken maybe because of the color combination especially when a unique variety colour of vegetables added unto it such us carrots, red and yellow bell pepper, stalks of celery, peas, bamboo shoots and others you like to add. My apologies for missing the other ingredients that make up the name. Nevertheless, I hope you get the idea.

Ingredients:

  • 4 teaspoons chicken broth
  • 1/2 teaspoon sugar
  • Pinch of salt and white pepper
  • 2 teaspoons white wine
  • 2 tablespoons vegetable or sesame oil
  • 2 chicken breasts halves, washed, patted dry, finely julienned
  • 1 1/2 tbsp Chili paste w/garlic
  • 1/2 Medium-size green pepper, cut
  • 2 tbsp cornstarch
  • 1 small tin pineapple chunk
  • 1tbs achiote paste

Cooking Procedure:

  1. In a small bowl combine chicken broth, sugar, salt, white pepper and white wine. Set aside.
  2. In wok or skillet, heat vegetable or sesame oil over high heat.  Add achiote and stir in chicken, stirring for 2 minutes or until chicken is almost done.
  3. Add green bell pepper and pineapple chunk and keep stirring.
  4. To thicken the sauce mix cornstarch with small amount of water then pour it in the pan. Keep stirring for about 30 seconds.
  5. Serve while it hot.
- Advertisement -

Cooking Tips:

  • To reduce fat, remove and blot chicken on paper towel before adding
  • vegetables. Wipe out oil in wok or skillet.
- Advertisement -
- Advertisement -

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

- Advertisement -
Pinoy Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Latest News

Stir-Fry Boccoli with Minced Pork

These kinds of vegetables can be eaten either raw or cooked. It is very beneficial to our health if...
- Advertisement -
More Recipes and Tips
- Advertisement -

It called a rainbow chicken maybe because of the color combination especially when a unique variety colour of vegetables added unto it such us carrots, red and yellow bell pepper, stalks of celery, peas, bamboo shoots and others you like to add. My apologies for missing the other ingredients that make up the name. Nevertheless, I hope you get the idea.

Ingredients:

  • 4 teaspoons chicken broth
  • 1/2 teaspoon sugar
  • Pinch of salt and white pepper
  • 2 teaspoons white wine
  • 2 tablespoons vegetable or sesame oil
  • 2 chicken breasts halves, washed, patted dry, finely julienned
  • 1 1/2 tbsp Chili paste w/garlic
  • 1/2 Medium-size green pepper, cut
  • 2 tbsp cornstarch
  • 1 small tin pineapple chunk
  • 1tbs achiote paste

Cooking Procedure:

  1. In a small bowl combine chicken broth, sugar, salt, white pepper and white wine. Set aside.
  2. In wok or skillet, heat vegetable or sesame oil over high heat.  Add achiote and stir in chicken, stirring for 2 minutes or until chicken is almost done.
  3. Add green bell pepper and pineapple chunk and keep stirring.
  4. To thicken the sauce mix cornstarch with small amount of water then pour it in the pan. Keep stirring for about 30 seconds.
  5. Serve while it hot.
- Advertisement -

Cooking Tips:

  • To reduce fat, remove and blot chicken on paper towel before adding
  • vegetables. Wipe out oil in wok or skillet.
- Advertisement -
- Advertisement -

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest News

Stir-Fry Boccoli with Minced Pork

These kinds of vegetables can be eaten either raw or cooked. It is very beneficial to our health if...
- Advertisement -

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