Pineapple Chicken (or Pork) Stir-Fry
1/3 cup ketchup (measure carefully – even a bit too much is too much)
3 tablespoons reduced sodium soy sauce
3 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon cornstarch
3 teaspoons canola oil – divided (yes, I use it and haven’t died yet – sub to what you are comfortable using)
1 pound boneless chicken breasts or pork loin, cut into ½-inch cubes
2 carrots, thinly sliced
1 tablespoon minced peeled fresh ginger
½ pound fresh snow peas, trimmed
¼ cup sliced almonds
1 (8-oz.) can water chestnuts, rinsed and drained
1 (8-oz.) can pineapple chunks in juice, drained
Whisk together ketchup, soy sauce, sugar, vinegar, and cornstarch in a bowl until smooth; set aside.
Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the meat, stirring occasionally, until cooked through, 5-6 minutes. Transfer to a plate.
Heat the remaining 1 teaspoon oil in the skillet. Add the carrots and ginger; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes. Stir in the snow peas, almonds, water chestnuts, pineapple, and meat. Cook, stirring frequently until the snow peas are crisp-tender, 3-4 minutes. Add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
This dish is actually quick to make (less than 30 minutes prep and cooking time). It’s great over brown or white rice.
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