1 lb. boneless, skinless chicken breasts, cubed
2 garlic cloves, minced
3/4 t. ground ginger
2 T. oil
1 can (20 oz.) pineapple chunks in juice
2 medium carrots, julienned
1 medium green pepper, julienned
4 oz. spaghetti, cooked and drained
3 green onions, sliced
1 T. cornstarch
1/4 c. soy sauce
In a large skillet, over medium heat, cook the chicken and garlic in 2 tablespoons of oil for about 6 minutes. Sprinkle with ginger. Drain pineapple, reserving 1/2 c. juice (save the rest for another use). Add carrots, green pepper and pineapple to skillet. Cover and cook for 2-3 minutes or until vegetables are crisp-tender and chicken juices run clear. Stir in spaghetti and onions. In a small bowl, combine the cornstarch, soy sauce and reserved pineapple juice until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
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Tips: This was a great Asian-style meal with lots of veggies that the whole family enjoyed. I know it seems like a lot of ingredients and steps but most of the prep for step 2 can be done while step 1 is cooking so it did not take me long to make this meal. Save the extra pineapple juice and add it to a Fruit Smoothie. I also shared this recipe at Harrigan Howdy's Recipe Share Party.
Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes