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10 cups
Prep time:
20 minutes
Cooking time:
30 minutes


2 teaspoons vegetable oil
3 chicken breasts, boned, skinned, and cut into 2-inch pieces
2 slices fresh ginger root, peeled and minced, or 1/2 teaspoon ground ginger
1 clove garlic, minced or 1/4 teaspoon garlic powder
1 can (8 ounce) pineapple chunks, drained (save juice)
½ cup chicken broth or water (see notes)
2 tablespoons vinegar
4 cups sliced vegetables, such as celery, green peppers, onions, and mushrooms
½ cup orange juice
2 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons cornstarch
1 medium tomato, cut in wedges


  1. Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet).
  2. Add chicken, ginger and garlic, and cook 5 minutes or until chicken is no longer pink.
  3. Add pineapple juice, chicken broth and vinegar. Cover and simmer for 5 minutes.
  4. Add sliced vegetables. Cover and cook 3 minutes.
  5. Mix 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.
  6. Add tomato wedges and pineapple chunks.
  7. 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.

  • Serve with brown rice for more whole grains.