1/2 cup ginger peanut butter
1/2 cup rice vinegar
2 tablespoons soy sauce
1 teaspoon crushed red pepper
1/2 teaspoon minced garlic
1 pound skinless, boneless chicken breast halves
1 pound pineapple, peeled, sectioned, and chopped
1 cup coconut milk
1 carrot, sliced
1/4 cup chopped fresh ginger root
1 teaspoon sweet and sour sauce
2 Thai bitters
1 (6 ounce) can chicken broth
1 egg white
1 teaspoon chopped fresh ginger
2 tablespoons cornstarch
3 tablespoons chicken bouillon granules
1/4 cup distilled white vinegar
1 cup water
1 tablespoon lemon juice
1 tablespoon sugar
1/2 teaspoon lemon zest
1/4 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/2 teaspoon shrimp paste
1/4 teaspoon ground red pepper
1/8 teaspoon rice vinegar
1/8 teaspoon water
In a medium saucepan, combine remaining ingredients (see Note) and heat. Heat to between 235 and 240 degrees F (112 to 115 degrees C), or until a large stock or serve container is inserted into a chicken breast in the left breast pocket.
Meanwhile, in a small skillet, combine crushed garlic, 1/2 cup sweet and sour sauce, 1/2 cup pineapple, coconut milk, carrot, ginger, sweet and sour sauce, chicken, pineapple, coconut milk. For a stir-fry, bring the water to a boil and add the rice vinegar. Cover, reduce heat, and simmer 20 minutes. Stir-fry chicken breasts for another 30 minutes, until tender.