| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese, Poultry, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
|
Chicken breast halves |
| 2 |
|
Garlic cloves — minced |
| 1 |
|
Onion — minced |
| 1 |
|
Red pepper — julienned |
| 1 |
|
Green bell pepper — |
|
|
Julienned |
| 1 |
tb |
Cornstarch |
| 4 |
tb |
Soy sauce, low sodium |
| 8 |
oz |
Pineapple chunks in juice — |
| 1 |
|
Can |
| 2 |
tb |
Vinegar |
| 3 |
tb |
Packed brown sugar |
| 1/2 |
ts |
Ginger |
| 2 |
c |
Cooked rice |
INSTRUCTIONS
* Use 3 chicken breast halves to yield about 4 servings. Use more chicken
for larger portions.
1. To prepare chicken: skin, debone and chop into cubes. 2. Mince the
garlic cloves. 3. Wash, seed and julienne the red and green peppers. 4. Do
not drain the pineapple. 5. Heat a heavy skillet; add 1 tablespoon oil.
Saute the peppers, garlic and onion until onion is limp. Remove from
skillet and keep warm. 6. Add 1 tablespoon oil to skillet and cook chicken
cubes until all turn white and are cooked through. This step doesn't take
long -- don't overcook. 7. Mix cornstarch with soy sauce and some of the
pineapple juice in a small bowl. 8. Combine the chicken with the onion
mixture. Add the pineapple chunks and juice along with the brown sugar,
vinegar and ground or freshly grated ginger. Heat to boiling, then add the
cornstarch mixture. Stir constantly until sauce is thickened and heated
through. 9. Serve immediately over hot cooked white rice.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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