Chicken Tempura Polynesia

Ingredients

  • of crushed red pepper flakes (about 1/8 teaspoon)
  • 2 tablespoon honey
  • Zest from one lime
  • Juice from one lime
  • 1 ½ cup fresh orange juice
  • Citrus Sauce
  • ½ teaspoon fresh grated black pepper
  • + 25 more ingredients
    • ½ teaspoon crushed red pepper flakes
    • ½ teaspoon kosher salt
    • 1 cup quick cooking Royal Blend (texmati white, brown, wild & red) rice
    • 1 cup chicken broth
    • 1 cup unsweetened coconut milk
    • 1 tablespoon unsalted butter
    • 1 tablespoon olive oil
    • 1 red onion chopped
    • 2 Jalapeno peppers, seeded and chopped
    • 2 garlic, chopped
    • 16 ounce can pinto beans, drained and rinsed
    • Island Rice and Beans
    • 3 to 4 tablespoon chopped cilantro (set aside)
    • 1 tablespoon sugar
    • 6 fresh pineapple rings cut into halves (peel and center core removed)
    • Peanut oil (for deep frying)
    • Deep fryer or deep skillet
    • 1 to 1 1/4 cups chilled seltzer water or club soda
    • ¼ teaspoon salt
    • 1 cup all purpose flour
    • ½ cup all purpose flour (for dredging)
    • 1 teaspoon fresh ground black pepper
    • 2 teaspoon kosher salt
    • 1 pound chicken tenderloins cut into 1/3" strips
    • Saucy Chicken Tempura with Island Rice and Caramelized Pineapple

Preparation and cooking (50 - 60 minutes): 1. Prepare rice and begin cooking. 2. When rice is simmering, prepare chicken. Allow chicken to dry. 3. While chicken dries, prepare tempura batter and set aside for 10 minutes. 4. While tempura batter rests, prepare pineapple. Place pineapple in grill p...

View full recipe at Spry Living

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