Chicken and Pineapple Stir-Fry
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that’s packed with flavor. —DeEtta Rasmussen, Fort Madison, Iowa
Ingredients
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1 can (8 ounces) pineapple chunks
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2 tablespoons plus 1 teaspoon cornstarch
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1/4 teaspoon ground ginger
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1-1/2 cups chicken broth
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3 tablespoons brown sugar
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1 tablespoon soy sauce
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1 tablespoon molasses
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1/2 cup all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon garlic salt
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1/4 teaspoon paprika
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1/8 teaspoon pepper
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3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
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5 tablespoons canola oil, divided
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3 medium carrots, chopped
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1 small onion, sliced
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1 small green pepper, coarsely chopped
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Hot cooked rice
Directions
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1.
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses.
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2.
In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat.
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3.
In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices.
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4.
Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.
Nutrition Facts
1-1/4 cups (calculated without rice): 427 calories, 20g fat (3g saturated fat), 49mg cholesterol, 941mg sodium, 43g carbohydrate (22g sugars, 3g fiber), 21g protein.
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