Chicken Pineapple Stir-Fry
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
The brown sugar called for in this recipe gives the chicken a superior taste. —Mel Miller, Perkins, Oklahoma
Ingredients
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1 can (20 ounces) unsweetened pineapple tidbits
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2 tablespoons cornstarch
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1/4 cup cider vinegar
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1/4 cup ketchup
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2 tablespoons brown sugar
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2 tablespoons reduced-sodium soy sauce
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1/4 teaspoon ground ginger
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1-1/2 pounds boneless skinless chicken breasts, cubed
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3 tablespoons canola oil, divided
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1/2 teaspoon garlic salt
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2 medium carrots, sliced
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1 medium green pepper, julienned
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1 medium tomato, cut into wedges
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Hot cooked rice
Directions
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1.
Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside.
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2.
In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until no longer pink; sprinkle with garlic salt. Remove and keep warm.
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3.
Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add chicken and pineapple.
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4.
Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice.
Nutrition Facts
1 cup: 283 calories, 9g fat (1g saturated fat), 66mg cholesterol, 492mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 fat.
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