Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Whole boneless skinless chicken breasts; cut into 2-inch strips |
| ½ teaspoon | Salt |
| 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 |
| 3 tablespoons | Flour |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Sugar |
| \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, .