Ingredients:
1/4 cup firmly packed brown sugar
2 tablespoon cornstarch
1/4 cup vinegar
1 tablespoon soy sauce
1 (20 oz.) can pineapple chunks, packed in natural juice
1 cup strips green bell pepper
1 cup thin onion rings
1 tablespoon oil of choice
2 boneless chicken breasts, skinned, cut into thin strips
Directions:
In a medium-size bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion; set aside. Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry quickly, just until tender and chicken has turned white. Add pineapple and vegetable mixture; stir until well-mixed. Cover and simmer over low heat 15 minutes. Serve immediately.
This is delicious served over rice.
The last time I made this dish, last night, I didn’t have the ingredients necessary and here is what I substituted. 1 thinly sliced carrot and a stalk of celery chopped in place of the green pepper and thin strips of pork instead of the chicken. John and I both liked it.
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