A fresh pineapple cordial mixes with teriyaki sauce and fish sauce to glaze chicken, fresh pineapple, and chiles in this sweet and spicy chicken stir-fry.
Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook. She ran the food department and test kitchen at Country Living for 10 years and was on staff as the senior editor at Cooking Light.
Cheryl has also worked in an independent capacity at Martha Stewart Living, Everyday with Rachel Ray and Food Network Magazine. As a contributor, her writing and recipes have appeared in several top publications including O, The Oprah Magazine, Martha Stewart Living, Eating Well, and Essence.Teriyaki sauce paired with bright and vibrant pineapple makes for a fast and delicious sauce in this weeknight chicken stir-fry. Using a pineapple cordial in the sauce ups the fruity flavor, but you can substitute fresh pineapple juice if needed. The chicken, tender, juicy, and perfectly cooked, are well coated in the sauce and fresh pineapple chunks caramelize until golden brown to amplify the fruit’s natural sweetness. And it all comes together for a deeply savory, umami sauce. Cordials are drinks made by cooking fruit or other ingredients with sugar into a syrup. The fruit flavors become very concentrated. The resulting cordials are commonly used to make cocktails or non alcoholic drinks that are often served over ice or lightly diluted with flat or carbonated waters. The pineapple cordial in this recipe was created by Paul Calvert, bartender and co-owner of Ticonderoga Club in Atlanta.involves cooking food over high heat with a small amount of oil in a wok or large pan that allows enough room to continually stir while it quickly cooks the ingredients. The food being cooked , should all be cut to a similar size to ensure even cooking, and they should be small enough to cook quickly. A wok is the traditional cooking pan for stir-fry, but a skillet can also work. If you have a skillet with sloping sides you will be able to stir and move the ingredients around easily.For a seriously spicy kick, keep the seeds in the Fresno chiles, but if you want to tame the heat, scrape them out and remove the inner ribs when you prep the peppers.1. Run pineapple through a juicer or process in a blender until smooth, about 60 seconds. Add pineapple juice , sugars, and water to a medium saucepan; bring to a boil over high, whisking frequently, 5 to 6 minutes. Reduce heat to low; simmer, whisking occasionally, until slightly golden and reduced to 2 cups, 30 to 45 minutes. Remove from heat. Transfer cordial to a nonreactive container, and let cool to room temperature. Store, covered, in the refrigerator for up to 3 weeks.Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken; cook, stirring occasionally, until browned and a thermometer inserted into thickest portion of chicken registers 165°F, 7 to 9 minutes. Remove chicken from skillet, and set aside. Do not wipe skillet clean.
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