Ingredients
3
3 servings
- •2 tablespoons vegetable oil
- •1 pound skinless, boneless chicken breast halves - cut into 1/2 inch pieces
- •2 carrots, julienned
- •2 cloves garlic, pressed
- •1 teaspoon ground ginger
- •4 shallots, chopped
- •1 bell pepper, slivered
- •1 (20 ounce) can pineapple chunks in natural juice, liquid drained and reserved
- •½ cup water
- •2 tablespoons soy sauce
- •1 tablespoon cornstarch
- •1 teaspoon white vinegar
- •½ teaspoon red pepper flakes
Instructions
- Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
- Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.
Nutritional Facts
Per 3 servings
- Calories: 477
- Carbohydrate: 51g
- Fat: 14g
- Fiber: 4g
- Protein: 38g
- Sugar: 32g
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