1 1/2 cups chicken broth
3 stalks lemongrass, chopped into 2-inch pieces
1 piece ginger, about 2 inches, coarsely chopped
1 teaspoon lime peel
2 tablespoons Thai fish sauce, optional
1 tablespoon vegetable oil
4 boneless, skinless chicken breasts, cut into 1-inch pieces
2 1/2 tablespoons cornstarch
4 cups fresh pineapple chunks
1 teaspoon salt
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped


1. In small saucepan, place chicken broth. Add lemon grass, ginger and lime peel. Bring to a simmer; cover and cook for 10 minutes. Stir in fish sauce; set aside. Meanwhile, in large, non-stick skillet or wok heat vegetable oil over high heat. Toss chicken chunks in cornstarch. Add chicken to heated oil in two batches; saut� until golden brown, about 5 minutes. Remove chicken and set aside. Add pineapple chunks to pan and saut� quickly, about 2 minutes.
2. Return chicken to skillet or wok. Pour chicken broth into pan through strainer, separating out lemongrass, ginger and lime peel pieces. Discard. Stir over high heat until sauce reaches simmer, about 1 minute. Reduce heat to low and simmer until sauce has thickened, about 4 minutes. Add salt and sprinkle with cilantro and mint. Serve immediately over rice or noodles.

Indonesia is the culinary crossroads of the East, its cuisine influenced by India, China, the Arab world, Southeast Asia and Europe. Out of this diversity has come a dynamic fusion cuisine in which chicken plays a major role. Chicken Saute with Pineapple and Lemongrass has a fresh, citrus taste. Flavored with ginger, cilantro and mint, the chicken is coated with a sauce and then served over rice or noodles. Try it with chunks of chicken thigh meat, rather than boneless, skinless breasts, for an even bolder chicken flavor.

Chicken Saute with Pineapple and Lemongrass
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