Recipe: Pineapple Chicken Lo Mein (stir fry using spaghetti and chicken breasts)

PINEAPPLE CHICKEN LO MEIN

1 (20 ounces) can unsweetened pineapple chunks in juice
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic, minced
3/4 teaspoon ground ginger or 1 tablespoon fresh ginger, minced
3 tablespoons vegetable oil, divided
2 medium carrots, julienned
1 medium green pepper, julienned
4 ounces spaghetti, cooked and drained
3 green onions, sliced
1 tablespoon cornstarch
1/3 cup soy sauce

Drain pineapple, reserving 1/3 cup juice (discard remaining juice or save for another use); set pineapple aside.

In a large skillet over medium heat, cook the chicken, garlic and ginger in 2 tablespoons oil for 6 minutes.

Add the carrots, green pepper and pineapple to the skillet. Cover and cook for 2 to 3 minutes or until vegetables are crisp-tender and chicken juices run clear.

Stir in spaghetti and onions.

In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Makes 4 servings
Source: Linda Stevens, Madison, Alabama in Taste of Home's Pasta Cookbook