Oriental Chicken, Peppers, and Rice

* Exported from MasterCook *

Oriental Chicken, Peppers, and Rice

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:30
Categories : Chinese Poultry
Vegetables Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 chicken breast halves
2 garlic cloves -- minced
1 onion -- minced
1 red pepper -- julienned
1 green bell pepper -- julienned
1 tablespoon cornstarch
4 tablespoons soy sauce -- low sodium
8 ounces pineapple chunks in juice -- 1 can
2 tablespoons vinegar
3 tablespoons packed brown sugar
1/2 teaspoon ginger
2 cups cooked rice

* Use 3 chicken breast halves to yield about 4 servings. Use more chicken
for larger portions.
1. To prepare chicken: skin, debone and chop into cubes. 2.
Mince the garlic cloves. 3. Wash, seed and julienne the red and green
peppers. 4. Do not drain the pineapple. 5. Heat a heavy skillet;
add 1 tablespoon oil. Saute the peppers, garlic and onion until onion is
limp. Remove from skillet and keep warm. 6. Add 1 tablespoon oil to
skillet and cook chicken cubes until all turn white and are cooked
through. This step doesn't take long -- don't overcook. 7. Mix
cornstarch with soy sauce and some of the pineapple juice in a small bowl.
8. Combine the chicken with the onion mixture. Add the pineapple
chunks and juice along with the brown sugar, vinegar and ground or freshly
grated ginger. Heat to boiling, then add the cornstarch mixture. Stir
constantly until sauce is thickened and heated through. 9. Serve
immediately over hot cooked white rice.





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NOTES : A quick, delicious and healthy chicken entree.