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Categories:Viewed: 27 - Published at: 2 years ago
Ingredients
- 1 c. cooked carrots, sliced
- 1 medium onion, chopped
- 1 Tbsp. shortening
- 1 (8 oz.) can pineapple chunks, drained (reserve syrup)
- 2 Tbsp. cornstarch
- 2 Tbsp. soy sauce
- 2 chicken bouillon cubes
- 1 1/2 c. cooked, cut up chicken
Method
- In large skillet, cook and stir carrots and onion in shortening until onion is tender.
- Add water to pineapple syrup to make 1 1/2 cups of liquid.
- Stir in cornstarch and soy sauce.
- Add to vegetables and pop in the 2 bouillon cubes.
- Cook, stirring constantly, until mixture thickens and boils.
- Let boil for 1 minute, stirring constantly.
- Add chicken and pineapple.
- Reduce heat.
- Cover and simmer for 10 minutes.
- Serve over hot cooked rice.
- Any other cubed meat may be substituted.
- Pork is great!
