Stir-Fried Chicken With Pineapple and Peppers

Name: Stir-Fried Chicken With Pineapple and Peppers
Total time: 40
Yield: 6
Ingredients: 0.25 cup reduced-salt soy sauce; 2 tablespoons white wine vinegar; 2 tablespoons mirin (sweetened Asian wine); 1 teaspoon grated ginger root; 2 crushed garlic cloves; 1 tablespoon cornstarch; 2 tablespoons oil, preferably sesame oil; 1 pound boneless, skinless chicken breast, cut in 1-inch pieces; 6 large green onions, cut in 1-inch pieces; 2 cups fresh or frozen pepper strips; 1 (20 ounce) can chunk pineapple in juice; 0.25 cup sliced almonds

Recipe by USA WEEKEND columnist Jean Carper from allrecipes.com

Dinner 40 Mins.

Ingredients

6 servings

•

0.25 cup reduced-salt soy sauce
•

2 tablespoons white wine vinegar
•

2 tablespoons mirin (sweetened Asian wine)
•

1 teaspoon grated ginger root
•

2 crushed garlic cloves
•

1 tablespoon cornstarch

•

2 tablespoons oil, preferably sesame oil
•

1 pound boneless, skinless chicken breast, cut in 1-inch pieces
•

6 large green onions, cut in 1-inch pieces
•

2 cups fresh or frozen pepper strips
•

1 (20 ounce) can chunk pineapple in juice
•

0.25 cup sliced almonds

Instructions

Stir soy sauce, vinegar, mirin, ginger, garlic, and cornstarch together until well combined.
Heat oil in a large skillet and stir-fry chicken until brown and cooked through, about 5 minutes. Remove from the skillet.
Add green onions, peppers, and pineapple to the skillet; cook until heated through. Pour in soy sauce mixture and stir until thickened. Return chicken to the skillet and cook until heated through. Sprinkle with almonds.