You may also like
Categories:
vegetable oil chicken ginger pineapple pineapple juice stalks celery carrots green pepper sherry cornstarch sugar
Viewed: 57 - Published at: 8 years agoIngredients
- 4 Tbsp. vegetable oil
- 2 lb. boneless, skinless chicken
- 5 slices ginger
- 1 c. pineapple chunks
- 1 c. pineapple juice
- 2 stalks celery
- 2 carrots
- 1 medium green pepper
- 1 Tbsp. sherry
- 1 Tbsp. cornstarch, mixed with 1/2 c. water
- 1/2 Tbsp. sugar
Method
- Cut the chicken into bite size pieces.
- Slice celery into 1/2-inch pieces.
- Skin carrots and slice into 1/2-inch pieces. Remove the core of the pepper and slice into pieces.
- Mix sugar with the cornstarch and water.
- Heat chicken in skillet.
- Add pineapple and ginger; stir-fry for 2 minutes.
- Add pineapple juice and 1/2 cup water; boil and simmer for 10 minutes.
- Add celery and carrots; cook for 5 minutes.
- Add pepper and sherry; mix well for 1 minute.
- Thicken by adding cornstarch, sugar and water.
- Serve over rice.
