Stir-Fried Chicken With Pineapple and Peppers

Stir-Fried Chicken With Pineapple and Peppers
  • 1/4 cup reduced-salt soy sauce
  • 2 tablespoons white wine vinegar
  • 2 tablespoons mirin (sweetened Asian wine)
  • 1 teaspoon grated ginger root
  • 2 crushed garlic cloves
  • 1 tablespoon cornstarch
  • 2 tablespoons oil, preferably sesame oil
  • 1 pound boneless, skinless chicken breast, cut in 1-inch pieces
  • 6 large green onions, cut in 1-inch pieces
  • 2 cups fresh or frozen pepper strips
  • 1 (20 ounce) can chunk pineapple in juice
  • 1/4 cup sliced almonds (optional)


  1. Combine first six ingredients; stir well.
  2. Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

04/09/2017
Stir-Fried Chicken With Pineapple and Peppers, recipe PT15M PT1H 5 455 calories

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