Oxmoor House
Yield
4 servings (serving size: 1 1/4 cups of chicken and 1/2 cup cooked rice)

How to Make It

Step 1

Drain pineapple, reserving 2/3 cup juice. Combine cornstarch and soy sauce, stirring until cornstarch dissolves. Stir in reserved pineapple juice, brown sugar, and crushed red pepper.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and ginger; cook 3 minutes on each side or until chicken is browned. Add peppers and garlic; sauté 2 minutes.

Step 3

Add cornstarch mixture; cook, stirring frequently, 3 minutes or until sauce thickens slightly. Add pineapple; cook 2 minutes. Serve over rice.

Oxmoor House Healthy Eating Collection

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