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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Georgiana Weathers of Orlando, Florida shared this recipe with a tropical twist that's sure to win raves. Ingredients:
1 can (8 ounces) unsweetened pineapple chunks |
2 tablespoons brown sugar |
1 tablespoon cornstarch |
1/3 cup water |
2 tablespoons reduced-sodium soy sauce |
1 carrot, cut into 2-inch julienne strips |
2 tablespoons canola oil, divided |
2 celery ribs, thinly sliced |
1 medium sweet red pepper, julienned |
1 medium sweet yellow pepper, julienned |
1 medium onion, cut into thin wedges |
2 cups frozen sugar snap peas, thawed |
1 pound boneless skinless chicken breasts, cut into 2-1/2-inch strips |
hot cooked rice, optional |
Directions:
1. Drain pineapple, reserving juice. In a small bowl, combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside. In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes. Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm.
2. In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture and pineapple chunks; heat through. Serve over rice if desired. Yield: 4 servings.
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