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The Apres-Beach Chicken Bash

March 15, 2000

My mom used to make this for us in the '60s after a day at the beach. If you keep a bag of frozen boneless, skinless chicken breasts on hand, you just need to pick up cashews and pineapple chunks. I call it "Mom's Cashew Chicken."

Put on instant rice to cook. In a paper bag, toss 2 boneless, skinless chicken breasts that have been cubed with 2 tablespoons flour, 1 teaspoon salt and 1/4 teaspoon pepper. Drain 1 can of pineapple chunks, saving 1/2 cup juice. Heat 3 or more tablespoons oil in skillet, add chicken and saute 5 minutes. Add pineapple, cover and cook on low until chicken is cooked, 5 minutes. Combine 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon cornstarch and the pineapple juice in a small bowl. Stir into pan with chicken and cook until thickened. Add some cashews--salted or unsalted--before serving. Serve immediately with rice.

SYBIL ANNE DAVIS

Sierra Madre

How do you get dinner on the table fast? We mean real fast. The rules: No more than one stop on the way home, no more than 10 minutes' prep time. The rest is up to you. To share your idea, write to The Last Minute, Los Angeles Times Food Section, Times Mirror Square, Los Angeles, CA 90053. Or e-mail us at food@latimes.com.

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