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Copyright © 2009





Rickey's Chicken With Pungent Sauce

4 tablespoons sesame oil

6 cloves minced garlic

4 tablespoons minced fresh ginger

1 + 1/2 cup Rickey`s World Famous Louisiana Hot Sauce

1 cup pineapple juice

4 skinless boneless chicken breast halves

3 tablespoons vegetable oil

1 cup chopped walnuts

6 pineapple rings, cut into quarters

salt and freshly ground pepper

Heat the sesame oil in a skillet. Add the garlic and ginger. Sauté for 30 seconds and add the Rickey`s World Famous Louisiana Hot Sauce and pineapple juice. Simmer uncovered over a low flame for 5 to 7 minutes.

In a second skillet, heat vegetable oil and add the chicken breast, being careful not to crowd them. Add salt and pepper to taste and sauté for 1+1/2 minutes on each side, until brown. Remove the chicken from pan and set aside.

Strain sauce and return to the skillet. Place the chicken in the sauce. Cover and cook over a low flame for five minutes. Uncover and add the walnuts and pineapple. Cook just long enough to heat through.

Remove the chicken to a serving dish and place the pineapple and walnuts around the chicken.


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