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Categories:
pineapple chicken garlic ground ginger vegetable oil carrots green pepper green onions cornstarch soy sauce
Viewed: 75 - Published at: 8 years agoIngredients
- 1 (20 ounce) can pineapple chunks
- 1 -2 cup of cubed cooked chicken or 1 -2 cup turkey
- 2 cloves garlic, minced
- 3/4 teaspoon ground ginger
- 3 tablespoons vegetable oil
- 2 medium carrots, julienned
- 1 medium green pepper, julienned
- 4 ounces cooked spaghetti
- 3 green onions, optional
- 1 tablespoon cornstarch
- 1/3 cup soy sauce
Method
- Drain pineapple, reserving 1/3 cup juice (discard or save remaining juice); set pineapple aside.
- In a large skillet, over medium heat, saute the carrots, peppers, ginger,and garlic in 2 tablespoons of oil until crisp-tender.
- Add chicken to the skillet, heat through.
- Stir in spaghetti and onions.
- In a small bowl, combine the corn starch, soy sauce and reserved pineapple juice and remaining 1 tablespoon of oil until smooth.
- Pour sauce into the skillet; bring to boil, stir until thickened (about 2 minutes).
