Servings | 10 |
---|---|
Preparation Time | 20 Minutes |
Cook Time | 30 Minutes |
Total Time | 50 Minutes |
Difficulty | Easy |
Main Ingredient | Chicken |
Category | Poultry |
Meal | Lunch; Dinner |
Type | Main Dish |
Cuisine | Asian; Chinese |
Cook Method | Stove Top |
Diet |
2 teaspoons vegetable oil
3 chicken breasts, boned, skinned, and cut into 2-inch pieces
2 slices fresh ginger, peeled and minced, or 1/2 teaspoon ground ginger
1 clove garlic, minced
One 8-ounce can pineapple chunks, drained (save the juice)
1 1/2 cups orange juice
1 cup chicken broth or water
2 tablespoons vinegar
4 cups sliced vegetables, such as celery, green bell peppers, onions, and mushrooms
1 medium tomato, cut in wedges
2 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons cornstarch
Heat the oil in a large skillet over medium-high heat (350°F in an electric skillet). Add the chicken, ginger, and garlic, and cook 5 minutes or until the chicken is no longer pink. Add the pineapple juice, 1 cup of orange juice, chicken broth, and vinegar. Cover and simmer for 5 minutes. Add the sliced vegetables. Cover and cook 3 minutes.
Mix the remaining 1/2 cup of orange juice, soy sauce, sugar, and cornstarch together in a small bowl. Stir until smooth. Add to the skillet, and cook, stirring constantly, until the mixture comes to a boil and thickens. Add the tomatoes wedges and pineapple chunks.
Calories: 110 cal
Total fat: 2g
Saturated fat: 0g
Polyunsaturated fat: 0g
Monounsaturated fat: 0g
Cholesterol: 25mg
Sodium: 320mg
Potassium: 300mg
Carbohydrate: 13g
Fiber: 1g
Sugar: 9g
Protein: 9g