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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (15-ounce) can pineapple chunks in juice, un-drained |
1 tablespoon cornstarch |
2 tablespoons low-sodium soy sauce |
1 teaspoon brown sugar |
1/4 teaspoon crushed red pepper |
2 teaspoons vegetable oil |
1 pound chicken breast tenders |
1 teaspoon minced peeled fresh ginger |
1 cup red bell pepper strips |
1 cup green bell pepper strips |
3 garlic cloves, minced |
2 cups hot cooked long-grain rice |
Directions:
1. Drain pineapple, reserving 2/3 cup juice. Combine cornstarch and soy sauce, stirring until cornstarch dissolves. Stir in reserved pineapple juice, brown sugar, and crushed red pepper.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and ginger; cook 3 minutes on each side or until chicken is browned. Add peppers and garlic; sauté 2 minutes.
3. Add cornstarch mixture; cook, stirring frequently, 3 minutes or until sauce thickens slightly. Add pineapple; cook 2 minutes. Serve over rice.
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