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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pound(s) boneless chicken breast or thighs, cut into 1 squares |
1 cup(s) chicken broth |
3 tablespoon(s) cornstarch |
1 green pepper, cut into 1 squares |
8 ounce(s) pineapple chunks in juice, undrained |
1 red pepper, cut into 1 squares |
1 tablespoon(s) sugar |
1 tablespoon(s) vegetable oil |
2 tablespoon(s) vinegar |
Directions:
1. Mix cornstarch and broth, set aside.
2. Heat oil in skillet. Add chicken and stir-fry until browned, set aside.
3. Add pepper to skillet and stir-fry until tender crisp.
4. Return chicken to skillet, add broth mixture, pineapple, sugar and vinegar. Heat to a boil. Cook and stir over low heat 3-5 minutes or until mixture thickens.
5. Serve over rice.
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