Stir Fried Chicken with Pineapples and Peppers

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Stir Fried Chicken with Pineapples and Peppers

SUBMITTED BY: USA WEEKEND columnist Jean Carper "Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots."
 

PREP TIME  15 Min
COOK TIME  15 Min
READY IN  45 Min

6 Servings
 

INGREDIENTS

  • 1/4 cup reduced-salt soy sauce

  • 2 tablespoons white wine vinegar

  • 2 tablespoons mirin (sweetened Asian wine)

  • 1 teaspoon grated ginger root

  • 2 crushed garlic cloves

  • 1 tablespoon cornstarch

  • 2 tablespoons oil, preferably sesame oil

  • 1 pound boneless, skinless chicken breast, cut in 1-inch pieces

  • 6 large green onions, cut in 1-inch pieces

  • 2 cups fresh or frozen pepper strips

  • 1 (20 ounce) can chunk pineapple in juice

  • 1/4 cup sliced almonds (optional)

DIRECTIONS

  1. Combine first six ingredients; stir well.

  2. Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

FOOTNOTES

  • For more information from Jean Carper, go to www.Jeancarper.com.

  • Find more recipes, hints and tips from USA WEEKEND.

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved

REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

 

Reviewed on May 11, 2005 by ZUMELLA
LOVED it! I used honey instead of the corn syrup and it turned out great.
   
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Reviewed on Jan. 31, 2005 by Kirsten Turek
This was very easy. Followed directions to a "T" and added brocoli slaw. My family enjoyed it served over brown rice yet I felt it lacked a zip or something, not sure. Maybe some black bean paste/sauce would enhance this dish. I will make it again for the ease of it and the nutrition of getting those veggies in! Thanks!
 

 
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Reviewed on Sep. 8, 2007 by Epona
Delicious and easy to make! I used fresh pineapple, red onions, and red peppers...colorful end result! I increased the sauce and mixed it all together with asian bean threads. Also added a little brown sugar in the end to cut the saltiness of the soy and give it a nice mix of flavors. Excellent!
 


 

 

 

 

 

 

 

 

 

 

 
   

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