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Chinese Chicken Vegetable Stir Fry

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Vegetable
Interest: 
Healthy

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