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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chinese without the salt and fat Ingredients:
1 pound chicken breast |
1 tablespoon cornstarch |
1/2 egg white |
2 tablespoons wine, rice |
1 tablespoon canola oil |
1 tablespoon ginger, fresh |
2 cloves garlic |
1 cup snow peas |
1 cup pineapple, canned |
1 cup pepper, green |
1/2 cup onions |
1/3 cup pineapple juice |
1 teaspoon soy sauce, low sodium |
1 teaspoon sugar |
2 tablespoons vinegar |
1 teaspoon cornstarch |
Directions:
1. Cut the chicken into 3/4 pieces
2. Mix cornstarch, egg white, and wine
3. Coat the chicken with this mixture and let marinate for 15 minutes
4. Combine the pineapple juice, soy sauce, sugar, vinegar and cornstarch and set aside
5. Cut the pineapple, onions and pepper into 2 pieces, mince the garlic and grate the ginger
6. Heat a wok or nonstick skillet over high heat until very hot
7. Add the oil, garlic and ginger and stir fry for just a few seconds, being careful not to burn.
8. Add the chicken and stir fry for 1 or 2 mintues.
9. Remove the chicken from the pan, reheat and stirfry the vegetables until crisp/tender
10. Return the chicken to the pan and add the pineapple
11. Stir in the sauce and cook, stirring, until thickened.
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