Stir-Fried Chicken With Pineapple and Peppers56 Reviews
“Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.” - by USA WEEKEND columnist Jean Carper
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 238 cal
- 7.7 g
- 21 g
Based on a 2,000 calorie diet
Reviews (56)Rate This Recipe
"***A GREAT stir fry recipe! I did not have mirin (sweetened Asian wine) so I just used some white wine I had in the fridge. It was fine but I imagine the mirin would add a nice flavor to the sauce. I ..." See morewill look for it in the store for next time. I used a few other vegetables also, like carrots, celery and mushrooms...We like lots of veggies. My children loved this meal as well. Thanks Jean!***"
"Delicious and easy to make! I used fresh pineapple, red onions, and red peppers...colorful end result! I increased the sauce and mixed it all together with asian bean threads. Also added a little b..." See morerown sugar in the end to cut the saltiness of the soy and give it a nice mix of flavors. Excellent!"
"Stir-fried chicken is my signature dish -- what I love to cook for family and company. This week I got a bargain on fresh pineapple so was looking for a recipe to use it, and this was a good one. In..." See more addition to the fresh pineapple instead of canned, I substituted jalapeno peppers for some of the green, since I had a surplus from my garden. This added a kick to the sweet-sour flavor. I didn't have mirin, either, so drizzled a little honey into the mix. I am puzzled by the reviewer who said she substituted honey for corn syrup, as there is no corn syrup in the original recipe. Perhaps she mis-read cornstarch, which is what thickens the sauce and doesn't add any flavor. I am used to marinating my chicken for a little while, so I poured the sauce ingredients over the chicken while I chopped the vegetables, then strained it off again before cooking the chicken in a wok. Remove the chicken and then wok the vegetables, starting with hard ones (I used carrots, too) and adding the tender ones, ending with the pineapple. Delicious!!"
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