Pineapple Chicken Stir-Fry

0 oz. canned pineapple slices in 100% juice
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. brown sugar
1/4- 1/2 tsp. ground ginger
1 Tbsp. cornstarch
1 Tbsp. peanut oil or vegetable oil
2 stalks celery, thinly sliced
2 carrots, thinly sliced
1 lb. boneless, skinless chicken breasts or vegetarian quorn (sold frozen), cut into 1-inch pieces
1/4 yellow or white onion, thinly slivered

(Start the rice first, if you are making it.) In a small bowl, combine 3 Tbsp. pineapple juice from the can of pineapple slices with the soy sauce, sugar, ginger, and cornstarch. Set it aside. (Reserve remaining juice to drink or make popsicles or smoothies).

In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the celery and carrots and stir-fry for about 3 minutes. Add the chicken, onions, and 2 pineapple rings, cut into small chunks (reserve remaining 8 pineapple slices to serve on the side). Stir-fry it for about 3 more minutes until the chicken is white on the outside and cooked about halfway through. Add the sauce and stir-fry everything for 1 - 2 more minutes until the chicken is just cooked through. Remove it from the heat and serve it over the rice, if desired, or refrigerate it for up to 24 hours.

Scramble Flavor Booster: Add chili garlic sauce or hot pepper flakes to taste with the vegetables.

Tip: Brown rice doesn't require 45 minutes anymore! For a fast and healthy brown rice option, my family likes Uncle Ben's instant brown rice or Trader Joe's frozen brown rice. (These are not paid endorsements.)

SERVE WITH BROWN OR WHITE RICE
Prepare 1 - 2 cups brown or white rice according to package directions.

Number of Servings: 3

Recipe submitted by SparkPeople user CAILLEANLARKIN.