 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
|
The chicken breasts can be kept whole or cut in bite size chunks like a stir-fry. Note: Cooking time with depend on size of chicken. Ingredients:
8 ounces pineapple chunks |
1/3 teaspoon ground ginger |
1/4 cup onion, chopped |
1 tablespoon brown sugar |
1 tablespoon vinegar |
1 tablespoon low sodium soy sauce |
1 teaspoon low-sodium instant chicken bouillon granules |
400 g boneless skinless chicken breasts |
1 1/2 teaspoons cornstarch |
2 tablespoons cold water |
11 ounces mandarin orange sections, drained |
Directions:
1. Drain pineapple, reserving juice; add enough water to juice to measure 1/2 cup liquid; set pineapple chunks aside.
2. In skillet combine the pineapple liquid, ginger, onion, brown sugar, vinegar, soy sauce and bouillon granules; bring to a boil.
3. Add chicken, reduce heat, cover and simmer for approximately 30 minutes or until chicken is tender.
4. Remove chicken and set aside (if keeping chicken breast whole).
5. Combine cornstarch and cold water, stir into skillet.
6. Cook and stir till thickened and bubbly.
7. Add pineapple chunks, orange sections and chicken.
8. Heat through, spooning sauce over chicken.
9. Serve with rice and salad.
|
|