Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes April 2011

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Credit: Mark Ferri; Styling: Andrea Steinberg

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a wok or large skillet on low. In a bowl, combine chicken broth, vinegar, soy sauce and brown sugar. Turn heat up to high. Pour in 1 Tbsp. canola oil and, once hot, add half of chicken and sauté until cooked through, about 5 minutes. Remove to a plate. Repeat with 1/2 Tbsp. oil and remaining chicken.

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  • Add vegetables and 1 1/2 Tbsp. oil to wok; sauté until tender, about 3 minutes. Add garlic; sauté 1 minute.

  • Return chicken to wok; add pineapple, if desired. Pour in chicken broth mixture and stir well. Add cornstarch and stir until sauce thickens and becomes shiny. Serve over brown rice or whole-grain noodles.

Nutrition Facts

427 calories; fat 14g; saturated fat 1g; protein 29g; carbohydrates 46g; fiber 5g; cholesterol 65mg; sodium 193mg.
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