|4||tablespoons||soy sauce||low sodium|
|1||tablespoon||peanut oil||or vegetable oil|
|1||each||sweet red bell pepper||julienned|
|1||each||green bell pepper||julienned|
|1||pound||chicken breast halves, boneless and skinless||cut into cubes|
|8||ounces||pineapple chunks||in juice|
Do not drain the pineapple.
In a small bowl combine the cornstarch, soy sauce and 2 tablespoons of pineapple juice, set aside.
Heat 1/2 of the oil in a heavy non-stick skillet over medium-high heat.
Sauté the onion for 2 or 3 minutes then add the red and green bell peppers and garlic. Continue stir-frying for another 2 to 3 minutes. Remove the vegetables from the skillet and set aside (keep warm).
Add the remaining oil to the skillet and cook chicken cubes until white and just cooked through. This doesn't take long, about 5 minutes, don't overcook or the chicken will dry out.
Add the vegetables into the skillet with the chicken.
Add the pineapple chunks (or tidbits), juice, brown sugar, vinegar and minced ginger.
Heat to boiling, then add the cornstarch mixture.
Stir constantly until sauce is thickened and heated through.
Serve immediately over hot cooked white rice.
First published: 1996-01-27 last updated: 2014-04-16
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles