November 10, 2010


This is a bit healthier than the restaurant version and much tastier.

  • 1 pound skinless, boneless chicken breast meat - cubed
  • 2 tablespoons peanut oil
  • 1 cup sliced red bell pepper
  • 1 cup carrot strips
  • 1 cup sugar snap peas
  • 1/2 teaspoon crushed garlic
  • 1 tablespoon cornstarch
  • 1/4 cup naturally brewed soy sauce
  • 8 ounce can pineapple chunks, juice reserved
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 cup toasted almonds

Brown chicken in oil in a large skillet over medium high heat. Add red bell pepper, carrot, sugar snap peas and garlic.  Stir fry for 2-3 minutes.

In a small bowl, combine cornstarch and soy sauce; pour mixture into the skillet, along with the pineapple (including liquid), vinegar, sugar and ginger. Stir together and bring to a full boil.

Serve over your favorite brown rice and sprinkle with almonds.

Click here for a printable version of this recipe from Culinary Collage.

1 comment:

Tracy's Living Cookbook said...

Nice recipe and nice blog too. I found you in a list of Michigan blogs. I am a 'new-ish' Michigan food blogger also - would love to follow you, but don't see how???


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