chicken breasts, boned, skinned, and cut into 2-inch pieces
fresh ginger root, peeled and minced, or 1/2 teaspoon ground ginger
garlic, minced or 1/4 teaspoon garlic powder
(8 ounce) pineapple chunks, drained (save juice)
1 1⁄2 cups
chicken broth or water (see notes)
sliced vegetables, such as celery, green peppers, onions, and mushrooms
medium tomato, cut in wedges
Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet).
Add chicken, ginger and garlic, and cook 5 minutes or until chicken is no longer pink.
Add pineapple juice, 1 cup of orange juice, chicken broth and vinegar. Cover and simmer for 5 minutes.
Add sliced vegetables. Cover and cook 3 minutes.
Mix remaining 1/2 cup orange juice, soy sauce, sugar and cornstarch together in a small bowl. Stir until smooth. Add to skillet and cook, stirring constantly, until mixture comes to a boil and thickens.
Add tomato wedges and pineapple chunks.
Refrigerate leftovers within 2 hours.
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.