| Servings |
servings
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Ingredients
Sauce
- 1 1/2 tablespoons Soy Sauce
- 2 tablespoons Pineapple Juice
- 1 tablespoon Chicken Broth or vegetable broth
- 2 cloves Garlic finely minced
- 1 teaspoon Cornstarch
Stir Fry
- 8 oz Chicken Breast boneless, skinless, cut into 1" pieces
- 1 teaspoon Soy Sauce
- 1 teaspoon Rice Vinegar seasoned
- 1/8 teaspoon Ginger ground
- 1 tablespoon Sesame Oil divided
- 1 small Carrot sliced into 1/4" pieces
- 1/2 medium Green Bell Pepper seeded and cut into 1/2" piceces
- 1/2 cup Snow Peas cut in half lengthwise
- 1/3 cup Green Onion chopped, green part only
- 1/2 cup Pineapple chunks, fresh or canned, drained
- 1 cup Brown Rice cooked
Ingredients
Sauce
Stir Fry
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Instructions
- In small bowl, whisk sauce and set aside. In another small bowl, mix chicken, soy sauce, vinegar and ginger. Set them aside.
- In nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add carrot and green pepper, stir-frying for 3 minutes. Add snow peas and stir-fry another 2 minutes. Remove vegetables from pan and set aside.
- Add remaining oil to pan. Add marinated chicken. Stir-fry constantly until chicken is cooked, about 3 minutes. Return vegetables to pan.
- Add onion and stir-fry for 1 minute. Add pineapple. Stir sauce and pour over mixture. Stir-fry until sauce thickens, about 1-2 minutes.
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