Recipe: Stir-Fried Chicken with Pineapple and Peppers

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS

1/4 cup reduced-salt soy sauce
2 tablespoons white wine vinegar
2 tablespoons mirin (sweetened Asian wine)
1 teaspoon grated ginger root
2 crushed garlic cloves
1 tablespoon cornstarch
2 tablespoons oil (preferably sesame oil)
1 pound boneless skinless chicken breast, cut in 1-inch pieces
6 large green onions, cut in 1-inch pieces
2 cups fresh or frozen pepper strips
1 (20 ounce) can chunk pineapple in juice
Hot cooked brown rice (for serving)
1/4 cup sliced almonds (optional, for garnish)

Combine first six ingredients; stir well.

Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove.

Add green onions, peppers and pineapple to the skillet; heat through.

Pour in sauce and stir until thickened. Return chicken to skillet; heat through.

Serve with brown rice; top with optional almonds.

Makes 6 servings
Source: Jean Carper in USA Weekend