Chicken Pineapple Stir-Fry |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The brown sugar called for in this recipe gives the chicken a superior taste. Ingredients:
1 can (20 ounces) unsweetened pineapple tidbits |
2 tablespoons cornstarch |
1/4 cup cider vinegar |
1/4 cup ketchup |
2 tablespoons brown sugar |
2 tablespoons reduced-sodium soy sauce |
1/4 teaspoon ground ginger |
1-1/2 pounds boneless skinless chicken breasts, cubed |
3 tablespoons canola oil, divided |
1/2 teaspoon garlic salt |
2 medium carrots, sliced |
1 medium green pepper, julienned |
1 medium tomato, cut into wedges |
hot cooked rice |
Directions:
1. Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside.
2. In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until no longer pink; sprinkle with garlic salt. Remove and keep warm.
3. Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add chicken and pineapple.
4. Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice. Yield: 6 servings.
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