|Photo and Recipe Credit: Minute Rice|
I was on a mission to find a healthy, fast and flavorful recipe to cook for dinner tonight and ended up finding this recipe. I was originally searching for “Chinese food with pineapple” and ended up spending way too long learning about the Chinese New Year. By the way, did you know that 2015 is the year of the goat? Maybe I should top this recipe with some goat cheese? Yuck!
I figured I could throw together a quick and easy stir fry since I already had the Minute Rice, Dole canned pineapple and Kikkoman low sodium soy sauce but I wanted to kick it up a notch. I couldn’t believe that I found a recipe that contained ingredients that I actually had on hand. This never happens.
Pineapple Dragon Stir Fry
|2||cups||Minute® White Rice, uncooked|
|1||can||(20 oz.) Dole pineapple chunks|
|1/3||cup||Kikkoman low sodium soy sauce|
|1||Tbsp||Kikkoman low sodium soy sauce|
|3/4||tsp||crushed red pepper flakes (optional)|
|1||lb||boneless skinless chicken breasts, cut into strips|
|3/4||cup||red bell pepper, cut into chunks|
|1||small carrot, thinly sliced diagonally|
|1||tsp||fresh ginger, minced|
1. Prepare rice according to directions.
2. Drain pineapple. Reserve 1/4 cup juice.
3. Stir together in small bowl reserved juice, water, 1/3 cup of soy sauce, 1 tablespoon cornstarch, red pepper (if desired) and garlic powder. Set aside.
4. Combine chicken with remaining 1 tablespoon each corn starch, soy sauce, in medium bowl. Heat oil in wok or large non-stick skillet over medium-high heat. Add chicken and stir fry for 4-5 minutes or until lightly browned. Add broccoli, bell pepper, carrot and ginger, stir fry for 4 minutes or until just tender. Add reserved soy sauce mixture, cook stirring, 2 to 3 minutes or until sauce boils and thickens. Stir in pineapple chunks and heat through.
5. Serve over rice.
Personal Note: I chose to leave the broccoli out of the stir fry and served it on the side. I also used dried ginger instead of fresh and it turned out just fine.
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