Chicken And Pineapple

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 1 onion
• 1 tablespoon ginger
• 1 large chicken breast
• 1 -2 green pepper (use 2 if small)
• 1 -2 red pepper (use 2 if small)
• 1 -2 large carrot
• 1/2 cup mushroom
• 1 (8 ounce) can sweetened pineapple chunks (reserve juice)
• 3 tablespoons soya sauce
• 1 cup water
• 2 teaspoons chicken bouillon
• 1 1/2 tablespoons cornstarch
• 1/4 cup vinegar

Recipe

• 1 cut chicken and bell peppers and onions into bite size pieces.
• 2 slice carrots into 1/4 inch disks.
• 3 grated (or minced) ginger (grating is easily done when ginger is frozen).
• 4 slice mushrooms.
• 5 mix together reserved pineapple juice, water, chicken bouillon and soya sauce.
• 6 heat to a boil on stove top or in microwave.
• 7 mix the vinegar and cornstarch together in a small container.
• 8 set aside.
• 9 while waiting for the sauce to boil, saute onions and ginger for one minute, add chicken.
• 10 cook until pink colour is gone.
• 11 add remaining vegetables including pineapple pieces.
• 12 stir fry until tender crisp.
• 13 once pineapple juice mixture comes to a boil, add vinegar/cornstarch mixture to it.
• 14 heat (stirring occasionally) until thickened.
• 15 add pineapple juice mixture to vegetables and mix thoroughly.
• 16 serve plain or on rice.
• 17 note: other vegetables such as brocolli, snow peas and bean sprouts can be added or substituted in this recipe.
• 18 note: if using unsweetened pineapple, add 1 tablespoon of brown sugar to pineapple/bouillon mixture.