1 pound skinless boneless chicken breasts, cut into 1/2 inch cubes
1 T. minced peeled fresh ginger
2 carrots, thinly sliced
1/2 pound snow peas, trimmed
1/4 c. slivered almonds
1 8 oz. can sliced water chestnuts, drained
1 8 oz. can pineapple chunks in juice, drained
Instructions
Combine the ketchup, soy sauce, vinegar, and cornstarch in a bowl.
Heat 2 T. o the oil in a large nonstick skillet over medium high heat. Add the chicken and cook, stirring occasionally, until cooked through, 5-6 minutes; remove from the skillet and reserve.
Add the remaining 1 T. oil, ginger, and carrots to the skillet; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes. Stir in teh snow peas, almonds, water chestnuts, pineapple, and the reserved chicken. Cook, stirring often, 3-4 minutes. Add to ketchup mixture, bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
Serving
Suggestions
Over brown rice.
Originally Submitted
1/24/2009
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