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
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
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.
1 Comments for "Asian Citrus Chicken"
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Submitted by elaine s on Tue, 10/02/2018 - 10:22We've edited this recipe to have less sauce but still keep the flavor. Enjoy!