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Categories:
rice chicken pineapple vegetables white vinegar soy sauce cornstarch ketchup ginger kosher salt cracked black pepper brown sugar vegetable oil
Viewed: 67 - Published at: 4 years agoIngredients
- 3 cups cooked rice
- 1 -2 lb boneless skinless chicken breast, cut into bite size pieces
- 1 (20 ounce) can pineapple chunks in juice, drained with 1 cup of the juice reserved
- 1 (16 ounce) package stir fry vegetables
- 4 tablespoons white vinegar
- 4 tablespoons soy sauce
- 8 teaspoons cornstarch
- 2 tablespoons ketchup
- 2 tablespoons ginger
- 1 dash kosher salt
- 1 dash cracked black pepper
- 14 cup brown sugar
- 2 tablespoons vegetable oil
Method
- Cook rice to your desire.
- Meanwhile, in a small bowl, combine the juice, vinegar, soy sauce, ketchup, ginger, and 4 teaspoons of corn starch.
- Toss the chicken with the remaining corn starch and salt and pepper.
- Heat the oil in a large non-stick skillet, over medium-high heat.
- Add the chicken and cook, stirring occasionally, until browned, about 5 minutes.
- Transfer cooked chicken to a plate and add the stir fry vegetables to the pan.
- Cook, stirring until tender, about 5 minutes.
- Stir in the pineapple chunks and reserved chicken.
- Whisk in the sauce, and cook, stirring occasionally until the sauce has thickened and the chicken is cooked through, then add the brown sugar to sweeten the sauce.
- About 3 minutes.
- Serve over rice.
