Oriental Chicken Peppers And Rice
Serving Size : 4
Ingredients for prepare Oriental Chicken Peppers And Rice
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | | chicken breast halves |
| 2 | | garlic cloves - minced |
| 1 | | onion - minced |
| 1 | | red pepper - julienned |
| 1 | | green bell pepper - julienned |
| 1 | tablespoon | cornstarch |
| 4 | tablespoons | soy sauce, low sodium |
| 8 | ounces | pineapple chunks in juice - 1 can |
| 2 | tablespoons | vinegar |
| 3 | tablespoons | packed brown sugar |
| 1/2 | teaspoon | ginger |
| 2 | cups | cooked rice |
recipe Oriental Chicken Peppers And Rice
* Use 3 chicken breast halves to yield about 4 servings.
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Use more chicken for larger portions. 1. To prepare chicken: skin, debone and chop into cubes.
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2. Mince the garlic cloves. 3. Wash, seed and julienne the red and green peppers. 4. Do not
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drain the pineapple. 5. Heat a heavy skillet; add 1 tablespoon oil. Saute the peppers, garlic and onion
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until onion is limp. Remove from skillet and keep warm. 6. Add 1 tablespoon oil to
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skillet and cook chicken cubes until all turn white and are cooked through. This step doesn't take long - don't
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overcook. 7. Mix cornstarch with soy sauce and some of the pineapple juice in a small bowl. 8.
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Combine the chicken with the onion mixture. Add the pineapple chunks and juice along with the brown sugar,
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vinegar and ground or freshly grated ginger. Heat to boiling, then add the cornstarch
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mixture. Stir constantly until sauce is thickened and heated through. 9. Serve immediately over hot
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cooked white rice.
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