Yield: 4 Servings
|3 \N||Whole boneless skinless chicken breasts; cut into 2-inch strips|
|¼ teaspoon||Ground ginger (optional)|
|2 tablespoons||Veg. oil|
|1 \N||Clove garlic (small); minced|
|1 can||(8.25-oz) pineapple chunks; undrained|
|1 cup||Florida orange juice; divided|
|1 teaspoon||Instant chicken bouillon granules|
|2 tablespoons||Wine vinegar (I usually just use regular)|
|⅓ cup||Sliced celery|
|1 small||Green pepper; cut into 1/4-inch strips|
|1 small||Onion; sliced (I don't usually put it in)|
|1 small||Tomato; cut in wedges|
|2 tablespoons||Soy sauce|
|\N \N||Hot cooked rice|
From: Lilia Prescod <papresco@...> Date: Wed, 31 Jul 1996 10:28:07 -0400 Sprinkle chicken with salt and ginger. Heat oil in large skillet over med.
heat; add chicken and garlic and cook 5 minutes. Add liquid from pineapple, ¾ cup of the orange juice, the bouillon and vinegar. Cover; simmer 10 minutes, or until chicken is tender.
Add celery, green pepper and onion. Cover; cook 5 minutes longer. Add tomato wedges and pineapple chunks.
In small bowl, blend together flour, soy sauce, sugar and remaining ¼ cup orange juice. Add to skillet and cook, stirring constantly, until mixture thickens and comes to a boil; cook 1 minute longer. Serve over rice, if desired. Makes 4 servings.
I got this recipe from a cookbook called "The Pleasures of cooking" Sometimes I also add some sliced carrot.
EAT-L Digest 30 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .