Bali Hai

Submitted by United Church of God on Fri, 2011-07-29 15:23
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Description

A flavorful chicken dish made with pineapple for a Polynesian flair

Summary

Yield
Servings
Source

Melania Nutzman

Prep time30 minutes

Ingredients

4Poundchicken breasts (cut into small pieces)
2Tablespoonoil (can use up to 4T.)
2Tablespoongarlic (minced)
2Tablespoonrosemary (or herbs of your choice)
2Cupchicken broth
2Tablespooncornstarch (mixed in 1/2c. of cold water)
4Cuprice (cooked)
3Cuppeas (cooked)
1Canbaby corn (can use up to 2 cans)
2Canwater chestnuts (can use up to 4 cans)
1Canpineapple (crushed; can use up to 2 cans)
2Canbamboo shoots (can use up to 4)
2Canmushrooms (can use up to 4)
1 onion (chopped)
1Cupred bell pepper (can us green; chopped)

Instructions

Saute chicken in the oil over medium-high heat.  Add the garlic and herbs.  When the chicken is cooked and light brown, add the cornstarch and water to the broth and pour the broth over the chicken.  Simmer until thickened.  Add more broth or cornstarch if needed.  Put the chicken and remaining ingredients in separate bowls for serving.  The idea is to form a "mountain" on your plate starting with the rice, adding the chicken mixture, then the peas, and other dishes and toppings for sauces.  Change or add your family's favorite ingredients or toppings.

Suggested toppings and sauces:

slivered almond, coconut, raisins, etc.  Soy sauce, teriyaki sauce or rice vinegar

Notes

I first had this dish at a church function in Indiana years ago, and it has since become a favorite Friday evening meal for our family.

1 comments
Submitted on Jan 25, 2012, 11:35 pm

Yui

Yui's picture

This sounds fun! I think I'll try it.



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