| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken breast; skinned; split & boned |
| 1 |
sm |
Sweet red or green pepper |
| 1 |
cn |
(8 1/4 oz) pineapple chunks |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Dry sherry |
| 1 |
tb |
Honey |
| 1 |
tb |
Vinegar |
| 1 |
ds |
Pepper |
| 1 |
tb |
Oil |
INSTRUCTIONS
By: Better Homes & Gardens Meals for One or Two
Cut chicken into 1-inch pieces. Cut red or green pepper into 3/4-inch
squares. Drain pineapple, reserving juice; set pineapple aside. In small
bowl blend reserved pineapple juice and cornstarch; stir in soy sauce,
sherry, honey, vinegar, and pepper. Set mixture aside.
Preheat a large skillet or wok over high heat; add cooking oil. Add red or
green pepper; cook and stir 2 minutes. Remove from skillet. (Add more oil,
if necessary.) Add chicken; cook and stir until thickened and bubbly. Add
red or green pepper and pineapple; cover and cook 1 minute. Serve over hot
cooked rice.
Adaptable for one. Yield: 2 Prep Time:
:30
Posted to TNT Recipes Digest by "Sherry Harris" <sharris@mail.icongrp.com>
on Mar 18, 1998
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