Categories: Chicken, Not Tried, Stir-fry

Ingredients

• 2 cups white Minute Rice, uncooked
• 1 can (20oz) Dole Pineapple Chunks
• 1/2 C Water
• 1/3 C plus 1 TBSP low sodium soy sauce, divided
• 2 TBSP cornstarch, divided
• 3/4 to 1 tsp. red pepper, crushed
• 3/4 tsp garlic powder
• 1 lb. boneless, skinless chicken breast halves, cut into strips
• 2 TBSP vegetable oil
• 2 C broccoli florets
• 3/4 C red bell pepper chunks
• 1 small carrot, thinly sliced diagonally
• 1 tsp fresh ginger, minced

Directions

1. Prepare rice according to directions.

2. Drain pineapple, reserve 1/4 C juice.

3. Stir together, in sm. bowl, reserved juice, water, 1/3 C soy sauce, 1 TBSP cornstarch, red pepper (if desired), and garlic powder; set aside.

4. Combine Chicken with remaining 1 TBS each cornstarch and soy sauce, in med. bowl. Heat oil in wok on non-stick large skillet over med-high heat. Add chicken and stir-fry 4 to 5 min or until lightly browned. Add broccoli, bell pepper, carrot and ginger; stir-fry 4 min. or until just tender. Add reserved soy sauce mixture; cook, stirring, 2 to 3 minutes or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.

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