Sunday, July 15, 2007

Chicken Stir-Fry

Serves: 2

1 large boneless, skinless chicken breast; thawed & cubed
2-3 T. vegetable oil
1/2 c. green bell pepper, cubed
1/2 c. red bell pepper, cubed
1/3 c. water chestnuts
1/3 c. pineapple, chunks or tidbits
1/3 c. green onion
1/2 c. prepared stir-fry or teriyaki sauce
Hot cooked rice

In a wok, heat oil then add cubed chicken. Cook chicken for 5 minutes, stirring so that chicken does not stick. Add half of the sauce to the wok. Next, add the peppers, water chestnuts and pineapple to the wok and continue cooking for 5 -10 minutes or until chicken is fully cooked and vegetables are crisp-tender. Add the remaining sauce. Serve over rice and garnish with green onions.

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Tips: I used Kikkoman Stir-Fry sauce this time but often I use whatever oriental flavored sauce I have on hand or make my own with soy sauce, pineapple juice and seasonings. You can also increase the amount of sauce if you prefer. I also shared this recipe at Tidy Mom's I'm Lovin' It! Fridays & Grandmother Wren's Cooking for Two.

Recipe from Stacy

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