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Hawaiian Chicken Stir Fry

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  Canned pineapple chunks in juice 15 1⁄4 Ounce (1 Can, Juice Pack)
  Orange juice 1⁄4 Cup (4 tbs)
  Vinegar 2 Tablespoon
  Soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon
  Onion powder 1⁄2 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Cooking oil 1 Tablespoon
  Frozen cut broccoli 16 Ounce, thawed (1 Package)
  Boneless, skinless chicken breast halves 1 Pound, cut into bite-size pieces (4 Pieces)
  Canned chow mein noodles/Hot cooked rice 3 Ounce (1 Can)

Drain pineapple, reserving juice.
Set pineapple chunks aside.
For sauce, stir together reserved pineapple juice, orange juice or water, vinegar, soy sauce, cornstarch, onion powder, red pepper, and ginger.
Set the sauce mixture aside.
Preheat a wok or large skillet over high heat.
Add oil. (Add more oil as necessary during stir-frying.)
Stir-fry broccoli about 2 minutes or till crisp-tender.
Remove from wok.
Add half of the chicken.
Stir-fry for 2 to 3 minutes or till done.
Remove from wok.
Stir-fry remaining chicken for 2 to 3 minutes.
Return all chicken to wok.
Push meat from center of wok.
Stir sauce; add to center of wok.
Cook and stir till thickened and bubbly.
Cook and stir the mixture for 2 minutes more.
Stir in broccoli.
Reduce heat.
Stir in pineapple.
Cover and cook about 1 minute or till heated through.
Serve hot stir-fry over noodles.
Garnish with orange and lime twists, if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Quick, Healthy
Cook Time: 
10 Minutes

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