This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
259 Calories
Recipe Instructions
Step 1
Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
Step 2
In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
Ingredients
½ teaspoon ground ginger
1 tablespoon brown sugar
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 clove garlic, minced
1 tablespoon vinegar
1 (8 ounce) can pineapple chunks, juice reserved
½ cup sliced green bell pepper
½ cup sliced red bell pepper
1 pound skinless, boneless chicken breast meat - cubed
