Recipes

[KingstonsMom]

EZ Pineapple Chicken Stir Fry

1 lb. boneless, skinless chicken breast, cut in strips

1 (20oz) can pineapple chunks, drained (reserve 1/4 cup juice)

1/2 cup water

1/3 cup + 1 tbsp. low sodium soy sauce (regular if preferred), divided

2 tbsp. cornstarch, divided

3/4 tsp. crushed red pepper (optional)

3/4 tsp. garlic powder

2 cups broccoli florets

3/4 cup bell pepper chunks (your choice of color)

1 small carrot, thin sliced diagonally

1 tsp. ginger

2 tbsp. vegetable oil

Drain pineapple, reserve 1/4 cup juice.

In small bowl, stir together reserved juice, water, 1/3 cup soy sauce, 1 tbsp. cornstarch, garlic & crushed red pepper (if used). Set aside.

Combine chicken strips with remaining 1 tbsp. cornstarch & 1 tbsp. soy sauce.

Heat oil in wok or large skillet over medium-high heat. Add chicken & stir fry 4-5 minutes or till lightly browned.

Add broccoli, bell pepper, carrot & ginger & stir fry 4 minutes or just till tender.

Add soy sauce mixture & cook, stirring, 2-3 minutes or till sauce boils & thickens.

Stir in pineapple chunks & heat through.

Serve over rice.