lb skinless, boneless chicken breast, cut into 1-inch pieces
1
tbsp cooking oil
1
cup chopped green pepper
1
cup carrots, sliced like coins
1/2
cup chopped onion
1
minced clove garlic
1
cup low-sodium chicken broth
1
tbsp cornstarch
2
tbsp brown sugar
2
tbsp cooking sherry
1/2
tsp ground ginger
1
can (8 oz) unsweetened pineapple chunks, drained
5
cups hot cooked rice
1
tbsp low-sodium soy sauce
Directions
1.
Heat oil in a large non-stick skilled over medium-high heat. Add chicken and stir-fry for 5 minutes or until chicken is browned. Add green pepper, carrots, onion and garlic, and stir-fry for 2 minutes. Combine broth, soy sauce, cornstarch, brown sugar, sherry and ginger; stir well. Add broth mixture and pineapple to skillet, bring to a boil and cook for 1 minute or until mixture is thickened and bubbly, stirring constantly. Serve over rice. Makes 8 servings
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By
Karen
