1/4 cup butter, softened
1 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup water
1/4 cup chicken broth
1 (2 ounce) can crushed pineapple, drained
2 tablespoons soy sauce
1 cup rice wine vinegar
1 1/2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon ground black pepper
1 tablespoon vinegar
1 teaspoon chicken bouillon granules
Preheat oven to 350 degrees F.
In a large skillet, combine butter, ginger, cornstarch, water, chicken broth, pineapple, soy sauce, rice vinegar, sugar, oil, pepper, vinegar and chicken bouillon. Blend well and allow mixture to simmer gently.
Spread the mixture evenly over chicken tenderloins. Place chicken on the inside of the stuffed chicken tenderloins. Roll up each one, seal edges and cut into 1/4 inch strips. Place on a large baking sheet. Brush with bird seed oil. Spread with ketchup mixture.
Bake 10 minutes in the preheated oven. Serves 8, but you may want to serve them immediately for a crisp crust.
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