2 C. Minute Rice, uncooked
1 (20 oz) can Pineapple Chunks
1/2 C. water
1/3 C. + 1 Tbsp. low sodium soy sauce, divided
2 Tbsp. cornstarch, divided
3/4 to 1 tsp. crushed red pepper, optional
3/4 tsp. garlic powder
1 lb. boneless, skinless chicken breast halves, cut into strips
2 Tbsp. Vegetable oil
2 C. broccoli florets
3/4 C. red bell pepper chunks
1 small carrot, thinly sliced diagonally
1 tsp. minced fresh ginger
Prepare rice according to package directions.
Drain pineapple; reserve 1/4 C. juice
Stir together in a small bowl, reserved juice, water, 1/3 C. soy sauce, 1 Tbsp. cornstarch, red pepper (if desired), and garlic powder; set aside.
Combine chicken with remaining 1 tablespoon each cornstarch and soy sauce, in medium bowl. Heat oil in wok or non-stick large skillet over med-high heat. Add chicken and stir-fry 4 to 5 minutes or until lightly browned. Add broccoli, bell pepper, carrot and ginger; stir-fry 4 minutes or until just tender. Add reserved soy sauce mixture; cook, stirring, 2-3 minutes or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.
Serves 4 to 6
*Compliments of Riviana Foods Inc.
