The TENA Kitchen Recipe of the Month - May '16

Pineapple Chicken Stir-fry

Pineapple Chicken Stir-fry

Sauce

  • 1/3 Cup Vegetable broth
  • 1/4 Cup Water
  • 2 tbsp Flour
  • 1 tbsp Cornstarch
  • 1/4 Cup Ketchup
  • 1 tbsp Soy sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Sugar

Stir-fry

  • 2 tbsp Canola oil
  • 4 Chicken Breasts, boneless, skinless, cut into 1/2 inch cubes
  • 1 tbsp Canola oil
  • 1 each Sweet green and red pepper, cut into strips
  • 2 Carrots, cut into very thin coins
  • 1 1/4 cup Pineapple chunks, drained

Sauce: In a small bowl, whisk together broth, water, flour, cornstarch, ketchup, soy sauce, rice vinegar and sugar. Set aside.

Stir-fry: In a wok or large fry pan; heat oil over medium heat; stir-fry chicken until golden-brown and cooked. Transfer to a bowl; set aside.

  • In same pan, add oil and stir-fry peppers and carrots until tender.
  • Add pineapple chunks, cooked chicken and sauce to wok.
  • Cook and stir until the sauce boils and thickens and pineapple and chicken are hot. Serve with rice or noodles.
  • Makes 4 to 6 servings.