Pineapple Dragon Stir-Fry

Minute Rice

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."