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Pineapple Chicken Stir-Fry
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1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon ketchup
1/2 teaspoon ground ginger
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons canola oil
1 package (16 ounces) frozen stir-fry vegetable blend
1 can (8 ounces) unsweetened pineapple chunks, drained
Hot cooked rice
In a small bowl, combine the first six ingredients; set aside. In a large skillet
or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run
clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir
in pineapple and reserved soy sauce mixture; heat through. Serve with rice.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |