Ingredients
- two tablespoons vegetable oil
- 2 boneless chicken breasts, sliced into strips
- Pepper and salt
- 1/2 cup chopped red pepper
- 4 teaspoons corn starch, combined with 4 teaspoons water
- 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
- 3 tablespoons light brown sugar
- 3 tablespoons grain wine vinegar
- 1/4 cup chicken stock
- 1/2 cup chopped eco-friendly pepper
Directions
Inside a large non-stick skillet, heat oil over medium high temperature. Season chicken strips and increase pan. Brown chicken and take away to plate. Add red and eco-friendly peppers and prepare for one minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and produce to some simmer. Simmer until sauce starts to reduce. Stir in corn starch mixture and produce liquid to some simmer. Stir in chicken strips and prepare for five minutes. Serve over grain.
Recipe Thanks to Food Network Kitchens
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