| 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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