Pineapple Chicken Stir-Fry

Essie Andrews, FHS

  • 2 whole large chicken breasts, skinned and boned
  • 3 Tbsp soy sauce
  • 1 Tbsp sherry
  • 1/2 tsp ground ginger
  • 3 Tbsp oil
  • 3 celery stalks, sliced
  • 2 red peppers, cut into strips
  • 2 onions, quartered
  • 1 (20 oz) can chunk pineapple in syrup
  • 2 Tbsp vinegar
  • 1/4 tsp salt
  • 1/4 cup water
  • 1 Tbsp cornstarch

About 30 minutes before serving:

  1. Cut each chicken breast in halves; cut across width of each half into 1/8 inch thick slices. In bowl, stir chicken and next 3 ingredients.
  2. In skillet over medium high heat, in hot oil, cook vegetables until tender-crisp; remove.
  3. In drippings over high heat, cook chicken mixture until tender, stirring frequently. Return vegetables to skillet; add pineapple with syrup, vinegar and salt.
  4. In cup, stir water and cornstarch; add to skillet. Cook until sauce is thickened and smooth, stirring.

Makes 4 main dish servings. About 260 calories per serving.





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