Ingredients
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1 tablespoon olive oil
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1 cup diced green pepper
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1 cup diced onion
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1/3 cup soy sauce (I use low sodium)
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8 ounces pineapple chunks, reserve juice
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2 tablespoons vinegar
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2 tablespoons brown sugar
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1 teaspoon grated gingerroot
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1 tablespoon cornstarch
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1 garlic clove, minced
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1 lb boneless skinless chicken breast (or thighs)
Instructions
- Cut chicken into bite sized pieces. Place in a large zipper baggie.
- Add garlic, reserved pineapple juice and ginger root. Seat bag and squish it around to coat the chicken with the marinade.
- Place the bag in the fridge and allow chicken to marinate for 45 minutes. (this can be done in the morning).
- While chicken is marinating, chop bell pepper and onion.
- Heat oil in a large skillet or wok.
- Add green pepper and onion and saute for 3-4 minutes.
- Add chicken and marinade and cook and stir for about 10 minutes or until chicken is cooked through.
- In a small bowl, mix together cornstarch, brown sugar, vinegar, and soy sauce. STir to make sure there are no lumps. Add this mixture to the skillet. Stir.
- Add the pineapple chunks to the skillet.
- Stir until the mixture has thickened slightly.
- Serve over cooked rice.
- To freeze: Allow to cool. Package in a rigid container or in a large freezer bag.
- To serve: Thaw overnight in fridge and reheat on stovetop over medium low heat OR heat in microwave until bubbly.