Ingredients:
1 Tbsp olive oil
1 Tbsp minced garlic
1/4 tsp ground ginger
1/4 tsp crushed red pepper
1 1/2 lbs chicken breast, chopped
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 cup canned pineapple
1/2 cup canned pineapple juice
1/3 cup soy sauce
1 1/2 Tbsp cornstarch
2 tsp brown sugar
1/4 cup chopped cashews (optional)
Heat oil in a nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; saute 5 minutes or until chicken is done. Remove from pan; set aside.
Add onion, celery, and bell pepper to pan; saute 4 minutes or until crisp-tender. While this sautes, combine pineapple juice, soy sauce, cornstarch and brown sugar in a bowl, stirring with a whisk until smooth. Add pineapple chunks to veggie mixture; cook 30 seconds.
Return chicken mixture to pan. Stir in juice mixture; bring to a boil. Cook 1 minute. Sprinkle with cashews. Serve over rice.
What I did differently from the recipe:
Nothing.
What I'll do differently next time:
I think the next time I will leave out the bell pepper. Both Stephen and I love bell pepper but it just didn't fit this recipe for some reason.
Verdict:
Thumbs up!! This was incredibly delicious and super easy to make. Funny, but Stephen said he would prefer it without the chunks of pineapple in it, and that's funny because he loves pineapple. I, on the other hand, loved the pineapple. He said the next time he'll just pick it out and eat it separately like he did this time.
Printable version:
Ingredients:
1 Tbsp olive oil
1 Tbsp minced garlic
1/4 tsp ground ginger
1/4 tsp crushed red pepper
1 1/2 lbs chicken breast, chopped
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 cup canned pineapple
1/2 cup canned pineapple juice
1/3 cup soy sauce
1 1/2 Tbsp cornstarch
2 tsp brown sugar
1/4 cup chopped cashews (optional)
Heat oil in a nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; saute 5 minutes or until chicken is done. Remove from pan; set aside.
Add onion, celery, and bell pepper to pan; saute 4 minutes or until crisp-tender. While this sautes, combine pineapple juice, soy sauce, cornstarch and brown sugar in a bowl, stirring with a whisk until smooth. Add pineapple chunks to veggie mixture; cook 30 seconds.
Return chicken mixture to pan. Stir in juice mixture; bring to a boil. Cook 1 minute. Sprinkle with cashews. Serve over rice.
I bet a red or yellow bell pepper would have done better...they are sweeter. Will have to try this one with a red pepper.
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