Recipe: Pineapple Chicken Stir Fry (using chicken breast, serves 2)

PINEAPPLE CHICKEN STIR FRY

FOR THE SAUCE:
1 1/2 Tbsp. reduced-sodium soy sauce
2 Tbsp. unsweetened pineapple juice
1 Tbsp. fat-free reduced-sodium chicken or vegetable broth or water
2 cloves garlic, finely minced
1 tsp. cornstarch
Freshly ground black pepper to taste

FOR THE STIR FRY:
8 oz. boneless, skinless chicken breast, cut into 1-inch pieces
1 tsp. reduced-sodium soy sauce
1 tsp. seasoned rice vinegar
1/8 tsp. ground ginger
1 Tbsp. sesame oil, divided use
1 small carrot, sliced into 1/4 inch pieces
1/2 medium green bell pepper, seeded and cut into 1/2-inch pieces
1/2 cup snow peas, cut in half lengthwise
1/3 cup chopped green onion, green part only
1/2 cup pineapple chunks (fresh or canned in unsweetened juice and drained)
1 cup hot cooked brown rice (for serving)

In small bowl, whisk together sauce ingredients and set aside.

In another small bowl, mix chicken with soy sauce, vinegar and ginger, coating well. Set aside to marinate while chopping vegetables.

In nonstick wok or skillet, heat 1/2 Tbsp. oil over medium-high heat. Add carrot and green pepper, stir-frying for 3 minutes.

Add snow peas and stir-fry another 2 minutes. Remove vegetables from pan and set aside.

Add remaining oil to hot pan. Add chicken. Stir-fry constantly until chicken is cooked through, about 3 minutes.

Return vegetables to pan. Add onion and stir-fry for 1 minute.

Add pineapple. Stir sauce to mix and pour onto chicken mixture. Stir-fry until sauce thickens, 1-2 minutes.

Serve over brown rice.

Makes 2 servings
Source: American Institute for Cancer Research, March 2004