Recipe: Oriental Chicken, Peppers and Rice (using pineapple)

ORIENTAL CHICKEN, PEPPERS AND RICE

1 tablespoon cornstarch
4 tablespoons soy sauce, low sodium
1 (8 ounce) can pineapple chunks in juice
2 tablespoons oil, divided use
1 red pepper, julienned
1 green bell pepper, julienned
1 onion, minced
2 garlic cloves, minced
3 boneless, skinless chicken breast halves, cut into cubes*
2 tablespoons vinegar
3 tablespoons packed brown sugar
1/2 teaspoon ground or freshly grated ginger
2 cups hot cooked rice (for serving)

Mix cornstarch with soy sauce and some of the pineapple juice in a small bowl; set aside.

Heat a heavy skillet; add 1 tablespoon oil. Saute the peppers, onion and garlic until onion is limp. Remove from skillet and keep warm.

Add the remaining 1 tablespoon oil to skillet and cook chicken cubes until all turn white and are cooked through. This step doesn't take long - don't overcook.

Combine the chicken with the onion mixture. Add the pineapple chunks and remaining juice along with the brown sugar, vinegar and ginger; heat to boiling. Add the cornstarch mixture and stir constantly until sauce is thickened and heated through.

Serve immediately over hot cooked white rice.

*Use 3 chicken breast halves to yield about 4 servings. Use more chicken for larger portions.

Makes 4 servings
Source: Jo Anne Merrill