Oriental chicken~ peppers~ & rice
Chicken Peppers Rice Poultry
Last updated 6/12/2012 12:47:12 AM. Recipe ID 7794. Report a problem with this recipe.
Title: Oriental chicken~ peppers~ & rice
Yield: 4 Servings
3 Chicken breast halves
2 Garlic cloves -- minced
1 Onion -- minced
1 Red pepper -- julienned
1 Green bell pepper --
1 tb Cornstarch
4 tb Soy sauce, low sodium
8 oz Pineapple chunks in juice --
2 tb Vinegar
3 tb Packed brown sugar
1/2 ts Ginger
2 c Cooked rice
* Use 3 chicken breast halves to yield about 4 servings. Use more
chicken for larger portions.
1. To prepare chicken: skin, debone and chop into cubes. 2. Mince the
garlic cloves. 3. Wash, seed and julienne the red and green peppers.
4. Do not drain the pineapple. 5. Heat a heavy skillet; add 1
tablespoon oil. Saute the peppers, garlic and onion until onion is
limp. Remove from skillet and keep warm. 6. Add 1 tablespoon oil to
skillet and cook chicken cubes until all turn white and are cooked
through. This step doesn't take long -- don't overcook. 7. Mix
cornstarch with soy sauce and some of the pineapple juice in a small
bowl. 8. Combine the chicken with the onion mixture. Add the
pineapple chunks and juice along with the brown sugar, vinegar and
ground or freshly grated ginger. Heat to boiling, then add the
cornstarch mixture. Stir constantly until sauce is thickened and
heated through. 9. Serve immediately over hot cooked white rice.
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