Carsten Schafer


Ingredients:
  • 2 tbl [or 29.5736 0.00] vegetable oil
  • 2 boneless chicken breasts, sliced into strips
  • Salt and pepper
  • 1/2 cup [or 112.5 0.00] chopped red pepper
  • 4 tsp [or 19.71568 0.00] cornstarch, mixed with 4 tsp [or 19.71568 0.00] water
  • 1 cup [or 225 0.00] canned pineapple chunks, drained with 1/2 cup reserved juice
  • 3 tbl [or 44.3604 0.00] light brown sugar
  • 3 tbl [or 44.3604 0.00] rice wine vinegar
  • 1/4 cup [or 56.25 0.00] chicken stock
  • 1/2 cup [or 112.5 0.00] chopped green pepper
Directions:
In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
Category:
Dinner-Chicken