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Chicken Zucchini Pineapple Stir Fry

Tummy.Tucker's picture
Ingredients
  Unsweetened pineapple juice 2 2⁄3 Tablespoon (2 Tablespoons Plus 2 Teaspoons)
  Canned chicken broth 1⁄2 Cup (8 tbs) (Ready To Serve Type)
  Reduced sodium soy sauce 1 Tablespoon
  Garlic powder 1⁄2 Teaspoon (Or To Taste)
  Chicken breast 5 Ounce, skinned and boned, cut into 3 x 1/2-inch strips
  Vegetable oil 1 Teaspoon
  Celery ribs 2 Medium, sliced diagonally (6 Inches Long)
  Zucchini 1⁄2 Cup (8 tbs), diced
  Canned unsweetened pineapple chunks 1⁄2 Cup (8 tbs), drained
  Mushrooms 1⁄2 Cup (8 tbs), sliced (Fresh / Canned Drained)
  Green onions 1⁄2 Cup (8 tbs), diagonally sliced (Scallions)
  Cornstarch 1 Teaspoon
Directions

GETTING READY
1) In a small glass or stainless-steel bowl, mix the pineapple juice, broth, soy sauce and garlic powder together.
2) Coat the chicken thoroughly with the mixture, cover with a plastic wrap and refrigerate for at least 30 minutes.

MAKING
3) Remove the chicken with a slotted spoon, dry on paper towels and reserve the marinade.
4) In a wok or 10-inch skillet, stir-fry the chicken in the oil over a high heat for 2 to 3 minutes until lightly browned. Remove and keep warm.
5) In the same skillet, stir-fry the celery and zucchini for 1 to 2 minutes.
6) Stir in the pineapple, mushrooms and scallions and stir-fry for another 1 minute.
7) In a bowl, dissolve the cornstarch in the reserved marinade.
8) Stir into the skillet alongwith the chicken, stirring constantly and cook for 2 to 3 minutes, until the sauce is thickened.

SERVING
9) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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