CHICKEN AND PINEAPPLE
A wonderful recipe that tantalizes the taste buds. Sweet, tart and slightly salty, though a relatively low calorie meal, it is very satisfying. Easy to prepare and enjoyed by all family and friends.
Provided by kimberley Heaphy
Categories Chicken Breast
Time 30m
Yield 5-7 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken and bell peppers and onions into bite size pieces.
- Slice carrots into 1/4 inch disks.
- Grated (or minced) ginger (grating is easily done when ginger is frozen).
- Slice Mushrooms.
- Mix together reserved pineapple juice, water, chicken bouillon and soya sauce.
- Heat to a boil on stove top or in microwave.
- Mix the vinegar and cornstarch together in a small container.
- Set aside.
- While waiting for the sauce to boil, saute onions and ginger for one minute, add chicken.
- Cook until pink colour is gone.
- Add remaining vegetables including pineapple pieces.
- Stir fry until tender crisp.
- Once pineapple juice mixture comes to a boil, add vinegar/cornstarch mixture to it.
- Heat (stirring occasionally) until thickened.
- Add pineapple juice mixture to vegetables and mix thoroughly.
- Serve plain or on rice.
- Note: Other vegetables such as brocolli, snow peas and bean sprouts can be added or substituted in this recipe.
- Note: If using unsweetened pineapple, add 1 tablespoon of brown sugar to pineapple/bouillon mixture.
Nutrition Facts : Calories 126.8, Fat 3, SaturatedFat 0.8, Cholesterol 18.6, Sodium 648.6, Carbohydrate 17.2, Fiber 2.3, Sugar 10.1, Protein 8.5
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