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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 tablespoons vegetable oil |
2 boneless chicken breasts, sliced into strips |
salt and pepper |
1/2 cup chopped red pepper |
4 teaspoons cornstarch, mixed with 4 teaspoons water |
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice |
3 tablespoons light brown sugar |
3 tablespoons rice wine vinegar |
1/4 cup chicken stock |
1/2 cup chopped green pepper |
Directions:
1. In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
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