2 cups
white rice, uncooked
1 can
(20 oz.) pineapple chunks
½ cup
water
½ cup
plus 1 Tbsp. low sodium soy sauce, divided
2 Tbsps.
Cornstarch, divided
¾ to 1
tsp. crushed red pepper, optional
¾ tsp.
garlic powder
1 pound
boneless, skinless chicken breast halves, cut into strips
2 Tbsps.
Vegetable oil
2 cups
broccoli florets
¾ cup
red bell pepper chunks
1 small
carrot, sliced diagonally
1 tsp.
minced fresh ginger
Prepare rice according to package directions.
Drain pineapple; reserve ¼ cup juice.
Stir together, in small bowl, reserved juice, water, 1/3 cup
soy sauce, 1 tablespoon cornstarch, red pepper (if desired), and garlic powder;
set aside.
 |
| I recommend lots of red pepper! |
Combine chicken with remaining 1 tablespoon each cornstarch
and soy sauce, in medium bowl. Heat oil in wok or non-stick large skillet over
medium-high heat. Add chicken and stir-fry 4 to 5 minutes or until lightly
browned.
 |
| Pre-cut chicken strips FTW. |
Add broccoli, bell pepper, carrot and ginger; stir-fry 4 minutes or until just tender.
 |
| Matt stepped in to help with the stirring - like a champ! |
Add reserved soy sauce mixture; cook, stirring, 2 to 3
minutes or until sauce boils and thickens. Stir in pineapple chunks and heat
through. Serve over rice.
 |
| The final assembly! |
My Rating: 4/5 "Great combination of sweet and savory, meat and veggie, and fun textures! It's one of those things that actually makes you feel pepped up and good after you eat it - and trust me, you should eat stuff like that more often."
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