Tuesday, March 12, 2013
Pineapple Chicken Stir-Fry - Quick Cooking
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon cider vinegar
1 tablespoon ketchup
1/2 teaspoon ground ginger
2 garlic, cloves, minced
1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons vegetable oil
1 package (16 oz) frozen stir-fry vegetables
1 can (8 oz) unsweetened pineapple chunks, drained
Hot cooked rice
In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve over rice.
Makes 6 servings.