Sunday, April 15, 2012

Pineapple Chicken Stir Fry

One of the foods we love in our house is Chinese. Many Chinese places, especially buffets include MSG, well, that's a no-no in this migrainer's diet.

Cory loves sweet & sour, I'm not a huge fan, so I took the pineapple and chicken he loves so much & adapted it, in 20 minutes.

Chinese Pineapple Chicken w/veggies

It was delicious, and my husband approved. (however, it is still our first year of marriage, maybe he wouldn't tell me if it was awful!) We have a rice cooker, and I don't like the taste of minute rice, you could probably chop some time off this if you are okay with minute rice. The chicken was sliced and frozen in strips the day I did my freezer meals :)

Pineapple Chicken w/veggies
Makes 4 servings

4 C Rice
1 C pineapple chunks
1/4 C water
1/3 C + 1 T soy sauce
2 T corn starch
3/4t garlic powder
1 LB chicken breasts cut into strips
2T veg oil
2 C broccoli
3/4 C red bell pepper
1 carrot
1 t minced ginger

Prepare rice
Drain pineapple, keep 1/2 C juice
Cut: Pepper & Carrot into chunks
Mix: Juice, water, 1/3 C soy sauce, 1 T cornstarch and garlic powder
Combine chicken w/1T cornstarch and remaining soy sauce
Heat oil, add chicken and stir-fry 4 - 5 minutes or until lightly browned, add broccoli, pepper, carrot and ginger; stir fry apx. 5 minutes, or until tender. Add mixed sauce, stir until sauce thickens. Stir in pineapple, warm through & serve over rice.

Enjoy! We sure did!

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