You are here

Stir Fried Chicken With Vegetables

Diet.Chef's picture
Ingredients
  Canned pineapple chunks 1 Cup (16 tbs)
  Canned unsweetened pineapple chunks 1 Cup (16 tbs), drain and reserve juice
  Cider vinegar 2 Tablespoon
  Soy sauce 2 Tablespoon
  Dry sherry 2 Teaspoon
  Honey 1 Teaspoon
  Peeled ginger root 1 Teaspoon, grated
  Ginger root 1 Teaspoon, grated
  Chicken breasts 1 1⁄2 Pound, skinned
  Chicken breasts 1 1⁄2 Pound, skinned and boned , thinly sliced
  Cornstarch 2 Teaspoon
  Vegetable oil 1 Tablespoon
  Carrots 1 Cup (16 tbs), sliced
  Diagonally sliced carrots 1 Cup (16 tbs), blanched
  Broccoli florets 1 Cup (16 tbs), blanched
  Broccoli florets 1 Cup (16 tbs)
  Chinese pea pods 1 Cup (16 tbs), blanched
  Trimmed chinese pea pods 1 Cup (16 tbs), stem ends and strings removed, blanched
  Sesame seed 1 Teaspoon
  Sesame seed 1 Teaspoon, toasted
Directions

GETTING READY
1 In a shallow pan (not aluminum), add juice from 1 cup canned pineapple with vinegar, soy sauce, sherry, honey, and ginger root.
2 Add the chicken , cover and refrigerate for 1 hour.

MAKING
3 Drain the chicken and reserve the marinade.
4 Add the cornstarch to the reserved marinade and mix until dissolved.
5 In 12-inch nonstick skillet add oil and heat.
6 Add in the chicken pieces stirring constantly with a wooden spoon.
7 Cook until the chicken is no longer pink.
8 Add in the vegetables and sesame seed.
9 Cook, stirring continuously for 1-2 minutes.
10 Add in the reserved marinade and cook until thick.
11 Add the pineapple and cook stirring constantly until pineapple is throughly heated, about 1 minute.

SERVING
12 Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes
Servings: 
6

Rate It

Your rating: None
4.075
Average: 4.1 (20 votes)