Chinese Chicken Vegetable Stir Fry
|Boneless chicken breasts||1 Pound, skinned, all visible fat removed and cut into 1-inch cubes|
|Low-sodium soy sauce||1 1⁄2 Tablespoon|
|Grated fresh ginger/1 teaspoon ground ginger||1 Tablespoon|
|Vegetable oil||2 Tablespoon (Acceptable)|
|Bell peppers||2 Medium, cut into 1-inch strips (Green, Red Or Yellow)|
|Fresh mushrooms||4 Ounce, thinly sliced|
|Green onion with tops||4 , cut into 1-inch strips|
|Pineapple chunks||3⁄4 Cup (12 tbs) (Fresh Or Canned In Juice)|
|Cornstarch||1 1⁄2 Tablespoon|
|Homemade chicken stock||2⁄3 Cup (10.67 tbs)|
|Pineapple juice/Reserved juice from canned pineapple||1⁄4 Cup (4 tbs)|
|Sesame seeds||1 Tablespoon, toasted (For Garnish)|
Marinate chicken in soy sauce and ginger 30 to 45 minutes, stirring occasionally.
In nonstick wok or skillet, heat oil over high heat.
Add marinated chicken and stir-fry for 2 minutes.
Using a slotted spoon, remove chicken, leaving juices in the pan.
Add peppers, mushrooms and onions and stir-fry for 1 minute.
Add pineapple and chicken and stir-fry another 2 to 3 minutes.
Vegetables should be tender-crisp.
Blend cornstarch with stock and pineapple juice.
Stir into the chicken mixture and cook about 1 minute, or until thickened.
Remove from heat and garnish with sesame seeds.