by Gen Kidwell
Pineapple Chicken Stir Fry
You will feel like you have been to a great Chinese Restaurant when you fix this dish!
You can even use a fork and forget the chop sticks!
This is a really different delicious dish and very easy.
½ cup of finely chopped green pepper or red
½ cup of onion chopped fine
Put in a large skillet with:
½ stick of butter or margarine. Take:
1 pound of chicken breast (I use the chicken tenders from Sams, they are so easy to defrost.)
Cut these up in very small pieces and start cooking the onions peppers and chicken.
Then drain a can of pineapple chunks or tidbits not crushed pineapple!!
When the chicken is done add the drained pineapple (reserving the juice)
To make a sauce put:
½ cup of chicken broth in a large glass
Add all of the pineapple juice
1/3 cup of soy, sauce stir in:
3 tablespoons of cornstarch and (fork it until it is blended no lumps)
Add it to the chicken mixture and cook until it is thick.
Get sliced almonds and toast them. (The way to do this is to put a cup of them in a small skillet have
a very low fire and stir for a very few minutes until they are, won't take long. Don't burn!)
Serve over rice, I like to serve soy sauce on the side and La Choy Sweet and sour sauce.
Serve with toasted sliced almonds over the top of the dish makes it really special.
The way I cook my rice is to put 1 cup of rice in a pan with a good lid and 2 ¼ cups of water and ½ teaspoon of salt cook very slowly until the water is gone.
I put mine out on a plate and fork it as it cools then left over rice will do great if you put it in a plastic bag
and when you need it just knead the rice and it all comes out separated!
A miracle. Took me many years to figure out that one.
This will serve about 4