Stir-Fried Chicken With Pineapple and Peppers Recipe

Ingredients
<br>- ¼ cup reduced-salt soy sauce
<br>- 2 tablespoons white wine vinegar
<br>- 2 tablespoons mirin (sweetened Asian wine)
<br>- 1 teaspoon grated ginger root
<br>- 2  crushed garlic cloves
<br>- 1 tablespoon cornstarch
<br>- 2 tablespoons oil, preferably sesame oil
<br>- 1 pound boneless, skinless chicken breast, cut in 1-inch pieces
<br>- 6 large green onions, cut in 1-inch pieces
<br>- 2 cups fresh or frozen pepper strips
<br>- 1 (20 ounce) can chunk pineapple in juice
<br>- ¼ cup sliced almonds (optional)
<br><p></p>Directions
<br>step 1: Combine first six ingredients; stir well.
<br>step 2: Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
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Ingredients
- ¼ cup reduced-salt soy sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons mirin (sweetened Asian wine)
- 1 teaspoon grated ginger root
- 2 crushed garlic cloves
- 1 tablespoon cornstarch
- 2 tablespoons oil, preferably sesame oil
- 1 pound boneless, skinless chicken breast, cut in 1-inch pieces
- 6 large green onions, cut in 1-inch pieces
- 2 cups fresh or frozen pepper strips
- 1 (20 ounce) can chunk pineapple in juice
- ¼ cup sliced almonds (optional)

Directions
step 1: Combine first six ingredients; stir well.
step 2: Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

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