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Before you jump to Sticky Asian Pinapple Chicken recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.
Mostly, people have been trained to think that “comfort” foods are not good for the body and must be avoided. Sometimes, if the comfort food is a high sugar food or another junk food, this is very true. Otherwise, comfort foods could be super nourishing and good for you. There are some foods that, when you eat them, could better your mood. When you feel a little down and are in need of an emotional pick-me-up, try a few of these.
Make several trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all fantastic for helping to boost your mood. This is because seeds and nuts have a lot of magnesium which increases your brain’s serotonin levels. Serotonin is the “feel good” chemical that tells your brain how you feel day in and day out. The higher your serotonin levels, the more pleasant you will feel. Nuts, on top of elevating your mood, can be a superb source of protein.
You can see, you don’t need junk food or foods that are bad for you just so to feel better! Try some of these instead!
We hope you got benefit from reading it, now let’s go back to sticky asian pinapple chicken recipe. To make sticky asian pinapple chicken you need 14 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Sticky Asian Pinapple Chicken:
- Get 1/2 cup pineapple juice
- Use 1/3 cup low sodium soy sauce
- Use 1/3 cup low sodium chicken broth
- Get 1/3 cup hoisin sauce
- Take 1/2 cup brown sugar
- You need 1 1/2 tsp ginger minced
- Prepare 1 1/2 tsp garlic minced
- Provide 2 tsp corn starch
- Prepare 2 tbsp olive oil
- You need 3 boneless skinless chicken breast diced
- Use 1 large pinapple (if serving in pineapple bowls)
- Get 1 can crushed pineapple(if not serving in pineapple bowls)
- Provide 1/2 cup cashews roasted salted
- You need 3-4 cups cooked rice
Instructions to make Sticky Asian Pinapple Chicken:
- In medium saucepan wisk together pineapple juice, soy sauce, chicken broth, hoisin sauce, brown sugar, garlic, ginger, and corn starch. Bring to a boil and reduce to about a cup to a cup and a half. Set aside.
- Cut pineapple in half from top to bottom and hollow out each half making a bowl. Set aside 1 cup of pineapple.
- Cook rice according to directions on box.
- In a large nonstick pan cook chicken until cooked through. Season with salt and pepper.
- Stir in sauce, add pineapple and cashews, cook for another min or two and serve over rice in the hollowed out pineapple halves.
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