Bon Appetit Tuesday
I haven't posted a recipe lately. But since I'm procrastinating on mopping my floors, I thought I would do one today. I made this for dinner last night. It was quick, easy and delicious.
Pineapple-Chicken Stir-Fry
1/4 c. soy sauce
2 tbsp. cornstarch
1/2 tsp. ground ginger
1 tbsp. vegetable oil
4 chicken breast halves, skinned, boned & cut into 1" pieces
1 garlic clove, minced
1 (20 oz.) can unsweetened pineapple chunks, undrained
1 pkg. frozen stir fry vegetables
Hot cooked rice (I use brown rice)
Whisk first 3 ingredients together and set aside. Pour oil around preheated wok or skillet. Heat at medium high for 1 minute. Add chicken and garlic; stir fry 5 minutes. Add pineapple and vegetables. Cover and cook 5 minutes or until vegetables are crisp-tender. Add soy sauce mixture and stir fry until sauce bubbles and thickens. Serve over hot cooked rice. Yield 4-6 servings.
Pineapple-Chicken Stir-Fry
1/4 c. soy sauce
2 tbsp. cornstarch
1/2 tsp. ground ginger
1 tbsp. vegetable oil
4 chicken breast halves, skinned, boned & cut into 1" pieces
1 garlic clove, minced
1 (20 oz.) can unsweetened pineapple chunks, undrained
1 pkg. frozen stir fry vegetables
Hot cooked rice (I use brown rice)
Whisk first 3 ingredients together and set aside. Pour oil around preheated wok or skillet. Heat at medium high for 1 minute. Add chicken and garlic; stir fry 5 minutes. Add pineapple and vegetables. Cover and cook 5 minutes or until vegetables are crisp-tender. Add soy sauce mixture and stir fry until sauce bubbles and thickens. Serve over hot cooked rice. Yield 4-6 servings.
Vicki
Visit my blog Grams Made It
I will never quit. I persevere and thrive on adversity... If knocked down, I will get back up, every time. – U.S. Navy SEALs
Visit my blog Grams Made It
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