Pineapple Chicken Stir-Fry
This entree took less than 30 minutes to prepare, and there was very little clean-up (even less if you’re not accident prone) and it tasted pretty good, too.
Pineapple Chicken Stir-Fry was hardly “one teaspoon from disaster,” although I did accidentally spill some of the marinade ... but only about a tablespoon or so.
The dish was light and healthy. The sauce isn’t too overpowering, and maybe could use a kick, depending on your tastes. I added a few squirts of Sriracha Hot Chili Sauce to give it some zip.
I give this dish three-and-a-half out of four cups on my own little scale for success.
Try this it and let me know what you think. You can post some thoughts on this site, just click on the "comments" link below.
Also, keep the recipes coming. (Thanks to Sally for this good one.) I’ll whip up some of them and post the results online. You can Submit them by CLICKING HERE
Pineapple Chicken Stir-Fry
Ingredients
1/4 C. soy sauce
2 Tbs. sugar
1 Tbs. cider vinegar
1 Tbs. ketchup
1/2 tsp. ground ginger
2 garlic cloves, minced
1 lb. boneless skinless chicken breasts, cut into chunks
2 Tbs. vegetable oil
1 package (16 oz.) frozen stir-fry veggies
1 can (8 oz.) unsweetened pineapple chunks
cooked rice
Directions
In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for about five minutes over medium heat. Add veggies; stir-fry for 3-4 minutes or until crisp. Stir in pineapple and reserved soy sauce mixture; heat through. Serve over rice. Serves six.
1 Comment
Diane writes:
That chicken recipe looks like it would work with shrimp, too. Do you have any other recipes with shrimp?
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