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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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In Springfield, Missouri, Kristen Feola stir-fries this combination of tender chicken chunks, onions, broccoli, pepper and rice. Seasoned with garlic, ginger and a simple pineapple sauce, the made-in-moments main course includes crunchy chopped peanuts. Ingredients:
1/2 cup coarsely chopped onion |
1/2 cup julienned sweet red or green pepper |
1/2 cup coarsely chopped fresh broccoli |
4 green onions, chopped |
1 tablespoon minced fresh parsley |
2 garlic cloves, minced |
1/2 teaspoon ground ginger |
1/4 teaspoon pepper |
1 tablespoon olive oil |
2 cups chopped cooked chicken |
1-1/2 cups cooked brown rice |
1 teaspoon cornstarch |
1/4 cup unsweetened pineapple juice |
1/4 cup reduced-sodium soy sauce |
1 tablespoon chopped unsalted peanuts |
Directions:
1. In a large skillet, saute the onion, red pepper, broccoli, green onions, parsley, garlic, ginger and pepper in oil until vegetables are crisp-tender. Stir in chicken and rice.
2. In a small bowl, combine cornstarch, pineapple juice and soy sauce until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts. Yield: 4 servings.
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