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Categories:
pineapple chicken breasts salt vegetable oil carrots onion red bell pepper bell pepper green bell pepper garlic ketchup brown sugar cornstarch soy sauce fresh ginger lemon rice
Viewed: 77 - Published at: 3 years agoIngredients
- 1 (20 ounce) can pineapple chunks in juice
- 2 boneless skinless chicken breasts
- salt and pepper
- 1 teaspoon vegetable oil
- 2 small carrots, skin removed, sliced
- 1 medium onion, cut into thick pieces
- 1/2 of a red bell pepper, seeded and sliced thick
- 1/2 of a yellow bell pepper, seeded and sliced thick
- 1/4 - 1/2 of a green bell pepper, seeded and sliced thick
- 1 -2 garlic clove, thinly sliced
- 1/2 cup ketchup
- 1/3 cup brown sugar, pressed firm
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, minced
- 1 lemon, juice and zest of, grated
- 2 cups hot cooked rice
Method
- Drain pineapple; reserve juice.
- Cut chicken into bite-size pieces.
- Season with salt and pepper.
- In large nonstick skillet heat oil over medium high heat; brown chicken, turning once.
- Reduce heat.
- Add carrots, bell pepper, onion and garlic to skillet.
- Cover; simmer 5 minutes.
- Combine reserved juice, ketchup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and juice in small bowl until blended.
- Stir into same skillet. Cover; simmer 10 minutes longer. Stir in pineapple; heat through. Serve with hot rice.
