| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Mr. food, Mrfood2 | 1 | servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 1/2 | lb | Boneless; skinless chicken |
| ; breasts, cut into | ||
| ; 1/2-inch strips | ||
| 2 | tb | Ketchup |
| 1 | tb | Honey |
| 1 | cn | Pineapple chunks in juice; undrained (20 |
| ; ounces) | ||
| 2 | lg | Red bell peppers; cut into thin |
| ; strips | ||
| 3 | tb | Soy sauce |
| 2 | tb | Cornstarch |
| 6 | Scallions; cut into 1-inch | |
| ; pieces |
INSTRUCTIONS
Preheat a stovetop wok over medium-high heat or an electric wok to 400 degrees F. Heat the oil until hot but not smoking. Add the chicken and cook for 4 to 5 minutes, or until no pink remains, stirring occasionally. Add the ketchup, honey, the pineapple and its juice, and the red peppers; cook for 5 to 7 minutes, or until the sauce begins to boil. Meanwhile, in a small bowl, combine the soy sauce and cornstarch; whisk well. When the honey mixture is bubbling, add the soy sauce and cornstarch mixture; cook for 2 to 3 more minutes, or until heated through and the sauce has thickened. Add the scallions and toss until well coated. Converted by MC_Buster. NOTES : 4 to 6 servings Converted by MM_Buster v2.0l.
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