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Category: Chicken
Prep Time: Cook Time: Total Time:
1/4 cup flour
1/2 tsp salt
Dash ground black pepper
4 chicken breast halves without skin
2 tbsp vegetable oil
1 cup peach preserves
1/2 cup barbecue sauce
1/2 cup diced onion
2 tbsp soy sauce
1 large green bell pepper, cut into strips
16 oz water chestnuts, canned, sliced
Hot cooked rice
Combine first 3 ingredients; dredge chicken in flour mixture. Heat oil in a large Dutch oven over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until browned. Remove chicken; drain off drippings, and return chicken to Dutch oven.
Combine preserves, barbecue sauce, onion, and soy sauce; mix well. Pour mixture over chicken. Bring to a boil; cover, reduce heat, and simmer 40 minutes, stirring occasionally. Stir in green pepper and water chestnuts; continue to cook an additional 15 minutes. Serve over hot cooked rice. Serves 4
HONOLULU CHICKEN
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Category: Chicken
Prep Time: Cook Time: Total Time:
1/4 cup flour
1/2 tsp salt
Dash ground black pepper
4 chicken breast halves without skin
2 tbsp vegetable oil
1 cup peach preserves
1/2 cup barbecue sauce
1/2 cup diced onion
2 tbsp soy sauce
1 large green bell pepper, cut into strips
16 oz water chestnuts, canned, sliced
Hot cooked rice
Combine first 3 ingredients; dredge chicken in flour mixture. Heat oil in a large Dutch oven over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until browned. Remove chicken; drain off drippings, and return chicken to Dutch oven.
Combine preserves, barbecue sauce, onion, and soy sauce; mix well. Pour mixture over chicken. Bring to a boil; cover, reduce heat, and simmer 40 minutes, stirring occasionally. Stir in green pepper and water chestnuts; continue to cook an additional 15 minutes. Serve over hot cooked rice. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.