Yield: 1 Servings
|8 ounces||Can of pineapple chunks in heavy syrup|
|½ cup||Orange juice|
|2 tablespoons||Cornstarch (or arrowroot powder)|
|2 tablespoons||Brown sugar|
|2 tablespoons||Soy sauce|
|½ teaspoon||Ground ginger|
I usually roast a whole chicken every Sunday, then use the leftovers for sandwiches and other meals. Here's what I made tonight: mix all of the above (actually, use only the syrup from the pineapple) and then heat in a saucepan until it thickens. Add water if you need more sauce.
Then add whatever veggies you want: Pineapple, carrots, onions, peppers, celery. Let them soften (especially the carrots: add them first). Add chicken. Serve over rice.
* The Polka Dot Palace BBS 1-201-822-3627. Posted by THE PRESTIDIGITATOR Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@...> on Aug 1, 9