Saturday, October 24, 2009

Pineapple Chicken Stir-Fry

A simple yet tasty recipe that you will surely love. One of the delicious recipes that Taste of Home Recipe Book has published. Hubby likes it so I never get tired cooking it using a variety of ingredients. This time around, I used young corn cobs since I ran out of the other vegetables. It has the same great taste and I like the crunchiness of the corn cobs.
1 can (20 ounces) unsweetened pineapple tidbits
2 tablespoons cornstarch
1/4 cup cider vinegar
1/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons soy sauce
1/4 teaspoon ground ginger
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons canola oil, divided
1/2 teaspoon garlic salt
2 medium carrots, sliced
1 medium green pepper, julienned
1 medium tomato, cut into wedges
Hot cooked rice
Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside.
In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until juices run clear; sprinkle with garlic salt. Remove and keep warm. Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add the chicken and pineapple.
Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice. Yield: 6 servings.

Nutrition Facts: 1 cup stir-fry mixture (prepared with reduced-sodium soy sauce; calculated without rice) equals 283 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 492 mg sodium, 24 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 fat.

Taste of Home August/September 2003, p19

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