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<blockquote data-quote="moreluck" data-source="post: 88795" data-attributes="member: 1246">Polynesian Chicken&nbsp;[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]1 (20 ounce) can pineapple chunks, undrained2 green bell peppers, cut into 1/2 inch strips1/2 cup diced carrots1/4 cup fresh shredded coconut2 tablespoons coarsely chopped fresh basil2 tablespoons coarsely chopped fresh ginger root 2 tablespoons minced garlic1 teaspoon dried oregano1 bay leaf1 (12 fluid ounce) can or bottle ginger ale2 pounds boneless, skinless chicken breasts, cut into strips1/4 cup vegetable oil2 teaspoons cornstarch1/4 cup water[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]1. In a large bowl, stir together pineapple chunks (with juices), peppers, carrots, and coconut. Mix in basil, ginger, garlic, oregano, and bay leaf. Pour in ginger ale, and stir in chicken strips. Cover, and refrigerate for about 1 hour.2. Heat oil in a large skillet over medium heat. Pour in chicken and marinade; simmer, stirring occasionally, until chicken is fully cooked and lightly browned, about 25 minutes.3. In a small bowl, mix together cornstarch and water; stir into sauce; cook to thicken, about 5 minutes more.</blockquote>

[QUOTE="moreluck, post: 88795, member: 1246"] Polynesian Chicken [COLOR=#f26100][FONT=Arial, Helvetica, sans-serif][B]INGREDIENTS:[/B][/FONT][/COLOR] 1 (20 ounce) can pineapple chunks, undrained 2 green bell peppers, cut into 1/2 inch strips 1/2 cup diced carrots 1/4 cup fresh shredded coconut 2 tablespoons coarsely chopped fresh basil 2 tablespoons coarsely chopped fresh ginger root 2 tablespoons minced garlic 1 teaspoon dried oregano 1 bay leaf 1 (12 fluid ounce) can or bottle ginger ale 2 pounds boneless, skinless chicken breasts, cut into strips 1/4 cup vegetable oil 2 teaspoons cornstarch 1/4 cup water [COLOR=#f26100][FONT=Arial, Helvetica, sans-serif][B]DIRECTIONS:[/B][/FONT][/COLOR] 1. In a large bowl, stir together pineapple chunks (with juices), peppers, carrots, and coconut. Mix in basil, ginger, garlic, oregano, and bay leaf. Pour in ginger ale, and stir in chicken strips. Cover, and refrigerate for about 1 hour. 2. Heat oil in a large skillet over medium heat. Pour in chicken and marinade; simmer, stirring occasionally, until chicken is fully cooked and lightly browned, about 25 minutes. 3. In a small bowl, mix together cornstarch and water; stir into sauce; cook to thicken, about 5 minutes more. [/QUOTE]

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