Saturday, October 1, 2016

Pineapple Chicken Stir-Fry


1-1/2 lbs boneless, skinnless chicken bread cut into 1" pieces
20 can of pinapple tidbits
2 tbs cornstarch
1/4 cup cider vinegar
1/4 cup ketchup
2 tbs brown sugar
2 tbs soy sauce
1/4 tsp ground ginger
3 tbs oil
1/2 tsp garlic salt
2 carrots, sliced
Green pepper, sliced julienne style
onion, cut into strips
Hot cooked rice
  1. Drain the pineapple and set aside. Reserve the juice.
  2. In a small bowl combine the cornstarch, reserved pineapple juice and stir until smooth.
  3. Stir in vinegar, ketchup, brown sugar, soy sauce and the ginger. Set aside.
  4. In a skillet, stir-fry the chicken with the oil. cook until no longer pink.
  5. Sprinkle the garlic salt on the chicken. Remove from skillet. Set aside. Keep warm.
  6. To the skillet, add the carrots and cook for about 6 minutes.
  7. Add green peppers and onions and cook until veggies are tender but not mushy.
  8. Add the chicken and pineapple.
  9. Stir in the pineapple juice.
  10. Bring to a boil and allow to cook for 2-3 minutes or until thickened.

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