Pineapple Pepper Chicken
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 2 boneless skinless chicken breasts
- 1 large yellow onion, cut into strips or chunks
- 1 red bell pepper, cut into 1/2-inch strips
- 1 green bell pepper, cut into 1/2-inch strips
- 2 garlic cloves, fine mince
- 1 celery rib, cut diagonally 1/2-inch pcs (optional)
- 6 ounces sliced water chestnuts, drained (optional)
- 1 (16 ounce) can pineapple tidbits, drained, reserve liquid
- 2 (12 ounce) cans low sodium chicken broth
- 2 -3 tablespoons butter
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 4 tablespoons cornstarch
- 4 tablespoons soy sauce or 4 tablespoons tamari soy sauce, low sodium OK
- 2 tablespoons white sugar
- 4 -6 cups cooked white rice
- 1 (16 ounce) can chow mein noodles (optional)
directions
- Melt butter in large deep skillet.
- Cut chicken into 1" cubes and add to skillet on med to med-high heat. Salt and pepper to taste. Saute/sear until all sides of chicken have a golden brown "crust". Chicken will be almost completely cooked though. Remove and set aside.
- In the same pan, add 1-2 T oil if the butter is gone and add onion, celery and garlic, cook for 10 min on medium to sweat.
- Add bell peppers and water chestnuts and cook for 10-15 min to softed peppers.
- Add chicken broth and reserved pineapple juice. Scrape up any browned bits from the bottom of the pan. Bring to a simmer for 10 minute.
- Add chicken and pineapple tidbits. Simmer 10-15 minute.
- In a bowl mix soy, cornstarch and sugar. Taste and adjust ingredients to YOUR tastes.
- Pour into center of pan and whisk. Bring to a boil to thicken.
- Serve hot over cooked white rice. Top with fried chow mein noodles or fried rice noodles.
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RECIPE SUBMITTED BY
dmac085
United States
Love cooking tried and true comfort foods and experimenting with healthy trends as well.
Haven't met a carb I don't like.