Stir Fried Chicken with Vegetables
|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|
|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|
|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|
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.
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.
12 Serve at once.