Stir-Fried Chicken With Pineapple And Peppers
Add scallion greens, ginger and garlic to skillet;
Recipe Summary Stir-Fried Chicken With Pineapple And Peppers
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.
Ingredients | Healthy Chicken Stir Fry Recipes With Rice¼ cup reduced-salt soy sauce2 tablespoons white wine vinegar2 tablespoons mirin (sweetened Asian wine)1 teaspoon grated ginger root2 crushed garlic cloves1 tablespoon cornstarch2 tablespoons oil, preferably sesame oil1 pound boneless, skinless chicken breast, cut in 1-inch pieces6 large green onions, cut in 1-inch pieces2 cups fresh or frozen pepper strips1 (20 ounce) can chunk pineapple in juice¼ cup sliced almonds (Optional)DirectionsCombine first six ingredients; stir well.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.Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.Info | Healthy Chicken Stir Fry Recipes With RiceServings:
6
Yield:
6 servings
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