 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A simple stir fry meal that is low in calories and high in flavour. Ingredients:
1 spanish onion |
1 tablespoon vegetable oil |
1 tablespoon gingerroot, frozen & grated |
2 medium chicken breasts, diced |
2 -4 bell peppers, diced (green, red or yellow) |
1 (20 ounce) can pineapple chunks in juice (reserve juice) |
3 tablespoons soya sauce |
2 teaspoons chicken bouillon |
1 cup water |
1 1/2 tablespoons cornstarch |
1/4 cup white vinegar |
Directions:
1. Cut vegetables and chicken into bite size pieces.
2. Mix together water, reserved pineapple juice, chicken bouillon and soya sauce together in a small pot.
3. Mix together cornstarch and vinegar in a small bowl or cup.
4. Heat oil over medium heat in wok or similar pan. When hot, place chicken into pan. Stir fry for a few minutes.
5. Once chicken is no longer pink, add onions and ginger. Stir fry for two minutes then add bell peppers and pineapple chunks.
6. While vegetables are cooking, Bring pineapple juice mixture to a boil. Slowly pour well mixed vinegar and cornstarch into the Pinapple juice mixture. Reduce heat to medium low, stirring occasionally.
7. Poor liquid over vegetables, stir together and serve over hot rice.
8. NOTE: If using unsweetened pineapple, add 1 tbsp brown sugar to the mixture or reduce vinegar.
|
|