Name: Stir-Fried Chicken With Pineapple and Peppers
Yield: 6
Ingredients: Reduced-salt soy sauce - ¼ cup; White wine vinegar - 2 tablespoons; Mirin (sweetened Asian wine) - 2 tablespoons; Grated ginger root - 1 teaspoon; Crushed garlic cloves - 2; Cornstarch - 1 tablespoon; Oil, preferably sesame oil - 2 tablespoons; Boneless, skinless chicken breast, cut in 1-inch pieces - 1 pound; Green onions, cut in 1-inch pieces - 6 large; Fresh or frozen pepper strips - 2 cups; Chunk pineapple in juice - 1 (20 ounce) can; Sliced almonds (Optional) - ¼ cup

Stir-Fried Chicken With Pineapple and Peppers

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Ingredients for - Stir-Fried Chicken With Pineapple and Peppers

1. Reduced-salt soy sauce - ¼ cup

2. White wine vinegar - 2 tablespoons

3. Mirin (sweetened Asian wine) - 2 tablespoons

4. Grated ginger root - 1 teaspoon

5. Crushed garlic cloves - 2

6. Cornstarch - 1 tablespoon

7. Oil, preferably sesame oil - 2 tablespoons

8. Boneless, skinless chicken breast, cut in 1-inch pieces - 1 pound

9. Green onions, cut in 1-inch pieces - 6 large

10. Fresh or frozen pepper strips - 2 cups

11. Chunk pineapple in juice - 1 (20 ounce) can

12. Sliced almonds (Optional) - ¼ cup

How to cook deliciously - Stir-Fried Chicken With Pineapple and Peppers

1. Stage

Combine first six ingredients; stir well.

2. Stage

Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.