Stir-fried chicken and pineapple #2

4 Servings

Ingredients

Quantity Ingredient
1 Chicken breast
1 teaspoon Cornstarch
1 teaspoon Soy sauce
½ teaspoon Salt
4 slices Canned pineapple
½ Clove garlic
1 tablespoon Cornstarch
2 tablespoons Soy sauce
2 tablespoons Water
4 tablespoons Pineapple juice
1 teaspoon Vinegar
3 tablespoons Oil

Directions

1. Skin and bone chicken; then dice. Combine cornstarch, soy sauce and salt. Add to chicken and toss to coat. Cut each pineapple slice in 5 or 6 chunks.

2. Mince garlic; then combine with remaining cornstarch and soy sauce the water, pineapple juice and vinegar.

3. Heat oil. Add chicken; stir-fry until it loses its pinkness. Add pineapple chunks and cook, covered, over low heat 2 to 3 minutes more; transfer to a warm serving dish.

4. Add garlic-cornstarch mixture to pan. Stir in over medium heat until thickened. Pour over chicken and pineapple chunks. Serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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