| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
|
Whole boneless skinless chicken breasts; cut into 2-inch strips |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground ginger (optional) |
| 2 |
tb |
Veg. oil |
| 1 |
|
Clove garlic (small); minced |
| 1 |
cn |
(8.25-oz) pineapple chunks; undrained |
| 1 |
c |
Florida orange juice; divided |
| 1 |
ts |
Instant chicken bouillon granules |
| 2 |
tb |
Wine vinegar (I usually just use regular) |
| 1/3 |
c |
Sliced celery |
| 1 |
sm |
Green pepper; cut into 1/4-inch strips |
| 1 |
sm |
Onion; sliced (I don't usually put it in) |
| 1 |
sm |
Tomato; cut in wedges |
| 3 |
tb |
Flour |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sugar |
|
|
Hot cooked rice |
INSTRUCTIONS
From: Lilia Prescod <papresco@NETCOM.CA>
Date: Wed, 31 Jul 1996 10:28:07 -0400
Sprinkle chicken with salt and ginger. Heat oil in large skillet over med.
heat; add chicken and garlic and cook 5 minutes. Add liquid from
pineapple, 3/4 cup of the orange juice, the bouillon and vinegar. Cover;
simmer 10 minutes, or until chicken is tender.
Add celery, green pepper and onion. Cover; cook 5 minutes longer. Add
tomato wedges and pineapple chunks.
In small bowl, blend together flour, soy sauce, sugar and remaining 1/4 cup
orange juice. Add to skillet and cook, stirring constantly, until mixture
thickens and comes to a boil; cook 1 minute longer. Serve over rice, if
desired. Makes 4 servings.
I got this recipe from a cookbook called "The Pleasures of cooking"
Sometimes I also add some sliced carrot.
EAT-L Digest 30 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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