Drain pineapple, reserve 1/3 cup of pineapple. Set pineapple aside.
In large skillet or wok cook chicken, garlic, and ginger until no longer pink. Stir in carrots, green pepper, and pineapple. Cook for 2-3 minutes or until vegetables are tender but not mushy. Stir in spaghetti.
In small bowl combine cornstarch, soy sauce,reserved pineapple juice,1 tbs oil until smooth. Gradually add to chicken mixture and bring to a boil. Add green onions and cook for 2 minutes or until thickened.
Serving
Suggestions
Plate and sprinkle toasted sesame seed on top for garnish.
Originally Submitted
3/31/2011
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