Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Ft. Myers, Florida
Pineapple Chicken Stir-Fry
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1 can (20 ounces) unsweetened pineapple tidbits |
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2 tablespoons cornstarch |
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¼ cup cider vinegar |
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¼ cup ketchup |
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2 tablespoons brown sugar |
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2 tablespoons soy sauce |
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¼ teaspoon ground ginger |
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1 ½ pounds boneless skinless chicken breasts, cubed |
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3 tablespoons olive oil, divided |
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½ teaspoon garlic salt |
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2 medium carrots, sliced |
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½ medium green and red pepper (EACH) sliced |
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1 can sliced water chestnuts (I added) |
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½ pint grape tomatoes cut in half |
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Hot cooked rice |
Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved pineapple juice until smooth. Stir in vinegar, ketchup, brown sugar, soy sauce, and ginger; set aside.
Stir-fry the chicken in 2 tablespoons olive oil (I used my 3 qt. Calphalon skillet) for 5-6 minutes or until juices run clear. Remove, sprinkle with garlic salt, and keep warm.
Add remaining tablespoon oil and stir fry carrots for 4 minutes. Add green and red peppers and stir fry until crisp-tender. Add the chicken, pineapple, and water chestnuts (if desired).
Stir pineapple juice mixture and pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomatoes. Serve over rice.
NOTE: This is from the August/September Taste of Home Magazine. I bought pineapple tidbits in their own juice. I used two large chicken breasts (I buy them at Sams) which I cut down the middle and then sliced across rather than cubed. I also used baby carrots and quartered, lengthwise, around 20 of them. The recipe called for one medium green pepper, but I did half green and red peppers just to give it more color. I also forgot the tomatoes but will add them next time! I did use Arborio rice (because I wanted left over rice to make fried rice!) but I would also serve this over Zataraines Yellow Rice.