This has to be new tops on my list of favorite dinner recipes. It was so good I really wanted to lick my plate.
20-ounce can of pineapple chunks (drained but reserve the juice)
1 ½ pounds of boneless, skinless chicken breast
1 tbs corn starch
1 tbs of grape seed or olive oil
2 cups broccoli
1 cup thinly sliced carrots
1 red pepper chopped or sliced (I didn’t have a pepper handy so I used crushed red pepper flakes)
¼ cup of the reserved pineapple juice
½ cup water
1/3 cup low sodium soy sauce
1tbs lite syrup or molasses
2 tbs of brown sugar
1 tbs of rice vinegar
1 garlic clove minced
1 tps of minced fresh ginger or ¼ dried ginger (I used the dried)
2 tps of corn starch
1. Thinly slice the chicken breasts and toss in a medium bowl with corn starch and salt and pepper. Let the chicken set for 10-15 min while whisking the sauce and chopping veggies.
2. For the sauce, combine all the ingredients in a bowl and whisk until smooth
Heat the oil in a large pan until hot. Add half the chicken single layer and cook until brown, about 45 sec. Flip chicken and cook on other side until cooked through about 1-2 min. Remove chicken to a plate and cook the rest of the chicken.
3. Add another tps of oil and add vegetables and pineapple and cook stirring often. 4. Add the water at this point letting veggies steam until tender.
5. Add the chicken back to the pan. Whisk sauce again and stir over chicken, veggies and pineapple. Let simmer for 2-5 min until thickened.
6. Can serve with a side of brown rice.