Pineapple Chicken Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 large chicken breasts, thawed & cut into strips1/2 large onion, sliced or chopped (optional)8-10 cups sliced red and green bell peppers (include your favorite veggies)1-10 oz can Pineapple tidbits or chunks drained, reserve juice1/2 cup Soy Sauce1 tbsp ginger powder1 tbsp onion powder (omit if fresh onion used)3/4 Cup water2tbsp Corn starch or other thickener
Pour pinapple juice into two skillets, add sliced chicken, cook over medium- medhigh heat until no pink shows. While chicken cooks, dissolve corn starch in water, then mix in the ginger, onion, and soy sauce. Add this liquid and the fresh onions (if used) to the pan. When the onions have begun to soften, add the other vegetables. Cook until vegetables are desired tenderness. Add the pineapple tidbits shortly before removing from heat. Reccomended served with or over rice.
Serves 12. Reccomended served with or over 3/4 C brown rice per person.
Number of Servings: 12
Recipe submitted by SparkPeople user COOKINNANCY.
Serves 12. Reccomended served with or over 3/4 C brown rice per person.
Number of Servings: 12
Recipe submitted by SparkPeople user COOKINNANCY.
Nutritional Info Amount Per Serving
- Calories: 197.1
- Total Fat: 1.7 g
- Cholesterol: 68.4 mg
- Sodium: 681.2 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.9 g
- Protein: 29.1 g
Member Reviews
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LIZZENS
This was really, really good. I have a semi-picky eater for a 5 year old and usually she complains when I make something new. She ate two small bowls of it without complaint!
The only thing I'll do next time is halve the recipe. That was a lot of food that I have to freeze. - 7/17/11
Reply from COOKINNANCY (3/17/14)
Oops! It does say 12 servings! I made this for a large group, as I often used to do, most of my recipes make 8+ servings :)
I also specified that I was cooking it in TWO skillets. I guess I could have been more clear. Glad you like it!