Pineapple Veggie Chicken

Name: Pineapple Veggie Chicken
Prep time: 20 min
Cook time: 30 min
Yield: 10 cups
Ingredients: 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); 1/2 cup chicken broth or water (see notes); 2 Tablespoons vinegar; 4 cups sliced vegetables, such as celery, green peppers, onions, and mushrooms; 1/2 cup orange juice; 2 Tablespoons soy sauce; 1 Tablespoon sugar; 3 Tablespoons cornstarch; 1 medium tomato, cut in wedges

Recipe Notes

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.

Ingredients

2 teaspoons

vegetable oil

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)

1⁄2 cup

chicken broth or water (see notes)

2 Tablespoons

vinegar

4 cups

sliced vegetables, such as celery, green peppers, onions, and mushrooms

1⁄2 cup

orange juice

2 Tablespoons

soy sauce

1 Tablespoon

sugar

3 Tablespoons

cornstarch

medium tomato, cut in wedges

Directions

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, chicken broth and vinegar. Cover and simmer for 5 minutes.
Add sliced vegetables. Cover and cook 3 minutes.
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.
Add tomato wedges and pineapple chunks.
Refrigerate leftovers within 2 hours.

Notes

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.