Rickey's Chicken With Pungent
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.
MAKES 4 SERVINGS
Quick Pick - 12oz. Rickey's Original Hot Sauce