Asian Chicken, Peppers, Pineapple and Rice
Quick and easy, great for a fast weeknight meal. Nice balance of flavours!
Ingredients
| 1 | tablespoon |
cornstarch
|
|
| 4 | tablespoons |
soy sauce, tamari
low sodium |
|
| 1 | tablespoon |
peanut oil
or vegetable oil |
|
| 1 |
onions
finely diced |
* | |
| 1 |
sweet red bell peppers
julienned |
* | |
| 1 |
green bell peppers
julienned |
* | |
| 2 | cloves |
garlic
minced |
|
| 1 | pound |
chicken breast halves, boneless, skinless
cut into cubes |
|
| 8 | ounces |
pineapple chunks
in juice |
|
| 3 | tablespoons |
brown sugar
packed |
|
| 2 | tablespoons |
vinegar
|
|
| ½ | teaspoon |
ginger
|
* |
| 2 | cups |
rice, cooked
hot |
Directions
Do not drain the pineapple.
In a small bowl combine the cornstarch, soy sauce and 2 tablespoons of pineapple juice, set aside.
Heat ½ 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.
Nutrition Facts
Serving Size 275g (9.7 oz)
I am really not much of a cook! I have slowly been trying to expand my menu (at 60, its about time).. Made this.. and it was awesome.. Will be part of my recipe box !!
about 4 years agoReally good recipe. but for this average oook.. prep was more like 30 minutes not 5.. otherwise .. Awesome.. This is the third time I have made this.
over 3 years ago