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
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
- Drain the pineapple and set aside. Reserve the juice.
- In a small bowl combine the cornstarch, reserved pineapple juice and stir until smooth.
- Stir in vinegar, ketchup, brown sugar, soy sauce and the ginger. Set aside.
- In a skillet, stir-fry the chicken with the oil. cook until no longer pink.
- Sprinkle the garlic salt on the chicken. Remove from skillet. Set aside. Keep warm.
- To the skillet, add the carrots and cook for about 6 minutes.
- Add green peppers and onions and cook until veggies are tender but not mushy.
- Add the chicken and pineapple.
- Stir in the pineapple juice.
- Bring to a boil and allow to cook for 2-3 minutes or until thickened.
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