Hawaiian Style Chicken
Mark Wallace
ingredients
- 8 oz. pineapple chunks, undrained
- 1 cup chicken broth
- 1/3 cup cider vinegar
- 1/4 cup brown sugar
- 1 Tb soy sauce
- 1/2 tsp salt
- 4 4 oz. boneless chicken breasts, sliced into thin strips
- 2 Tb cornstarch
- 1 cup thinly sliced onion
- 1 med pepper, sliced
directions
- 1
Drain pineapple, reserving juice. Set pineapple aside. Combine juice, 1/2 cup chicken broth, vinegar, brown sugar, soy sauce, and salt; set aside.
- 2
Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add chicken; cook, stirring constantly, until lightly browned. Add juice mixture to skillet. Bring to a boil. reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.
- 3
Combine cornstarch and 1/2 cup chicken broth; add to skillet. Cook, stirring constantly, 1 minute or until sauce is slightly thickened. Add pineapple, onion, and bell pepper. cover; simmer 5 minutes or until vegetables are crisp-tender, stirring occasionally.
- 4
Meanwhile, cook 1 1/2 cups rice in rice cooker.
Source: Mark Wallace
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