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Categories:
chicken breasts chicken stock stalks celery onion red bell pepper green bell pepper pineapple juice brown sugar white vinegar soy sauce cornstarch mangoes salt
Viewed: 63 - Published at: 4 years agoIngredients
- 3 uncooked boneless skinless chicken breasts, cut into strips
- 1/4 cup chicken stock
- 2 stalks celery, diagonally sliced
- 1 onion, thinly sliced lengthwise
- 1 small red bell pepper, cut in strips
- 1 small green bell pepper, cut in strips
- 1/3 cup pineapple juice or 1/3 cup orange juice
- 2 tablespoons packed brown sugar (can use more)
- 2 tablespoons white vinegar
- 3 tablespoons soy sauce (or to taste)
- 1 tablespoon cornstarch
- 1 cup mangoes or 1 cup pineapple chunk
- 1 pinch salt and pepper
Method
- In a large skillet, bring chicken and stock to a simmer over med-high heat.
- Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
- Mix together the juice, brown sugar, vinegar and soy sauce until blended.
- Stir into skillet; bring to a boil.
- Cook, stirring for about 2 minutes, or until glossy and thickened.
- Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
- Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.
