Ingredients
- Rice
- 1 cup rice
- 2 cups water
- Chicken
- 1 pound chicken breasts, cubed
- 1 onion, chopped #2 cutting cone
- 1 red pepper, diced
- 1/2 cup pineapple juice
- 1 cup, ketchup
- 1/2 cup low sodium soy sauce
- 2 tablespoons corn starch
- 1/2 teaspoon ground ginger
- 1 tablespoon Sugar (or sweetener of choice)
- 1 8 oz can pineapple chunks
- ________________________________
- SERVES 3
- Rice
- 1/2 cup rice
- 1 cup water
- Chicken
- 1/2 pound chicken breasts, cubed
- 1/2 onion, chopped #2 cutting cone
- 1/2 red pepper, diced
- 1/4 cup pineapple juice
- 1/2 cup, ketchup
- 1/4 cup low sodium soy sauce
- 1 tablespoon corn starch
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons Sugar (or sweetener of choice)
- 4 oz oz canned pineapple chunks
Preparation
Step 1
Rice
In the 2 QT Saucepan, bring water to a boil, stir in rice, cover reduce heat and simmer for 20 minutes
Sauce
In a mixing bowl, combine pineapple juice, ketchup, soy sauce, corn starch, ginger and sugar. Mix well. Set aside.
Chicken
Cube chicken 1/2-inch (1.5 cm) pieces.
To Cook: Preheat Skillet over medium or medium-high heat (electric skillet 400°F), about 3-5 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, about 5-7 minutes, turn it to brown on the other side, about 3-4 minutes. Remove cover, add onions and pepper saute until cooked to desired tenderness, 3-4 minutes. When onions and peppers are cooked through, add sauce mixture to skillet, add pineapples and stir until it begins to thicken.
Serve over rice.