Pineapple Dragon Stir Fry

By Addie

MY NOTES: Jack and I both enjoyed this and the pineapple tasted wonderful in this meal! I made this with 1/2 pound of chicken.

Ingredients

• 1 cup regular rice, uncooked
• 1 can (20 oz.) pineapple chunks
• 1/2 cup water
• 1/3 cup low sodium soy sauce
• 1 Tablespoon low sodium soy sauce
• 2 Tablespoons cornstarch, divided
• 3/4 teaspoon crushed red pepper, optional
• 3/4 teaspoon garlic powder
• 1 lb boneless skinless chicken breasts, cut into strips
• 2 Tablespoons vegetable oil
• 2 cups broccoli florets
• 3/4 cup red bell pepper, cut into chunks
• 1 small carrot, thinly sliced diagonally
• 1 teaspoon fresh ginger, minced

Preparation

Step 1

1. Prepare rice according to package directions. Keep warm.

2. Drain pineapple; reserve 1/4 cup juice. Stir together in small bowl reserved juice, water, 1/3 cup soy sauce, 1 tablespoon cornstarch, red pepper (if desired) and garlic powder, set aside.

3. Combine chicken with remaining 1 tablespoon each cornstarch and soy sauce, in medium bowl. Set aside.

4. Heat oil in wok or large non-stick skillet over medium-high heat. Add chicken and stir fry 4 to 5 minutes or until lightly browned. Add broccoli, bell pepper, carrot and ginger; stir fry 4 minutes or until just tender. Add reserved soy sauce mixture; cook stirring, 2 to 3 minutes or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.