The weather here has been disappointing on the weekends lately, on again off again showers. This Spring has brought lots of rain and our backyard garden is enjoying it even if we aren’t. My husband had made some of his great smoked ribs for the family for Mother’s day this year but he fought the elements throughout the whole day just to prepare me a fantastic meal. Rain showers are predicted again for all day tomorrow so I decided to plan a fun indoor meal for our family and one I know he will enjoy as well.
Happy Father’s Day to all the Dad’s out there!
Here is my menu:
Eggrolls for an Appetizer – Not making them from scratch this time because of time constraints.
Instant Pot Chinese Spare Ribs – the terrific recipe can be found here:
Chinese Pineapple Chicken with White Rice
Chinese Style Green Beans – the recipe can be found here:
Chinese Restaurant Style Pineapple Chicken
3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1½ cup cornstarch
3 eggs, beaten
¼ cup canola oil
1 cup pineapple juice
½ cup brown sugar
⅓ cup soy sauce
1 teaspoon minced garlic
½ tablespoon cornstarch
1 red pepper chopped
1 (20 oz) can pineapple tidbits, drained
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
(yes, you dip the chicken first in the cornstarch. I promise this method is amazing.)
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch.
Add the red pepper and pineapple tidbits. Pour over chicken and bake for 1 hour.
I stir the chicken every 15 minutes so that it coated them in the sauce.