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| Ingredients: |
1 medium onion
1 small green pepper
1 carrot
2 Tablespoons vegetable oil
1 can (8 oz) chunk pineapple in juice
1 ¼ cup chicken broth
2 Tablespoons catsup
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1 ½ Tablespoon distilled white vinegar
2 Tablespoons sugar (used brown sugar)
¼ c water
1 teaspoon soy sauce
2 Tablespoons cornstarch
1 pkg (6 oz) frozen snow peas
4 boneless, skinned chicken breast halves
(1 ¼ lb) cut into 1 ¼” pieces
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| Cooking
Instructions: |
1. Cut onion into very thin wedges. Cut green pepper into thin strips. Slice carrot using slice edge of grater for fast slicing.
2. Heat oil in wok or large skillet over high heat. Add onion, green pepper and carrot and stir-fry until softened, about 2 minutes.
3. Drain juice from pineapple, reserving pineapple. Add chicken broth, catsup, vinegar and sugar to juice, stir well to mix.
4. Remove vegetables with slotted spoon from skillet to plate. Add chicken to skillet. Stir-fry over high heat until it turns white, about 2 minutes.
5. Add stir-fried vegetables and pineapple juice mixture to skillet. Lower heat to medium. Cover and cook 3 minutes or until chicken is just firm to the touch.
6. Stir together water, soy sauce and cornstarch in small bowl until smooth Add to chicken. Cook, stirring until cornstarch turns clear, about 1 minute. Add reserved pineapple and snow peas. Cook just until heated through.
7. Serve with rice.
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