Hawaiian Chicken Stir Fry
Yummy served over hot cooked rice.
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INGREDIENTS
Nutrition- 1(8 ounce) can unsweetened pineapple chunks
- 2tablespoons brown sugar
- 1tablespoon cornstarch
- 1⁄3cup water
- 2tablespoons reduced sodium soy sauce
- 1
- 2
- 2
- 1medium sweet red pepper, julienned
- 1
- 1
- 2
- 1
-
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DIRECTIONS
- Drain pineapple, reserving juice.
- In a small bowl, combine brown sugar and cornstarch.
- Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside.
- In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes.
- Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm.
- In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink.
- Stir soy sauce mixture; gradually stir into skillet.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in vegetable mixture and pineapple chunks; heat through.
- Serve over rice if desired.
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