Pineapple Chicken With Sweet And Sour Sauce
|Vegetable oil||2 Tablespoon|
|Green pepper||1 Medium, cut into 0.25 inch strips|
|Broiler fryer||1 , skinned boned, and cut into 0.5 inch cubes|
|Canned pineapple rings||18 Ounce, drained and cut into bite size pieces|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Reserved syrup from canned pineapple||1⁄4 Cup (4 tbs)|
|Dry sherry/White wine||1⁄4 Cup (4 tbs)|
|Orange marmalade||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Ginger root||1 Teaspoon, grated|
Heat oil in wok and stir-fry green pepper 1 to 2 minutes.
Stirfry chicken 3 to 4 minutes, until done.
Return green peppers to the chicken; add pineapple.
Combine sauce ingredients and add to the wok.
Heat and stir until sauce is thickened and clear.
Serve immediately with rice.