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Categories:
chicken pineapple soy sauce brown sugar garlic cornstarch chicken broth hoisin sauce sweet red peppers green peppers rice
Viewed: 33 - Published at: 5 years agoIngredients
- 10 ounces boneless chicken, cut into 1 inch pieces
- 1 (8 ounce) can pineapple chunks (with juice)
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 2 tablespoons cornstarch
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 1 1/2 cups sweet red peppers, diced
- 1 1/2 cups green peppers, diced
- hot cooked rice
Method
- In resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce.
- Shake well.
- Refrigerate for 25 minutes (or up to 24 hours).
- Coat a wok with cooking spray and set to med hi heat.
- Remove the chicken and pineapple from bag with slotted spoon, (keep the marinade).
- When wok is hot, add the chicken and pineapple.
- Cook and stir for 2 minutes.
- Add the peppers; cook and stir for 3 minutes.
- Add the marinade; bring to a boil.
- Cook and stir for 5 minutes.
- Serve over rice.
