Chicken Stir-Fry
Serves 4
A tasty fry with a sweet & sour sauce !
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Ingredients
  1. 1 TBSP CANOLA OIL
  2. 1 - 1 12 LBS BONELESS SKINLESS CHICKEN BREASTS CUT INTO BITE-SIZE PIECES
  3. 1 EA GREEN BELL PEPPER CUT INTO BITE-SIZE PIECES
  4. 1 EA RED BELL PEPPER CUT INTO BITE-SIZE PIECES
  5. 1 15 1/4 OZ CAN PINEAPPLE CHUNKS PACKED IN JUICE
  6. 1/3 CUP PURE CLOVER HONEY
  7. 1/4 CUP KETCHUP
  8. 1 TBSP CORNSTARCH
  9. 1 TBSP VINEGAR
  10. 3 CUPS hot cooked rice
Instructions
  1. IN LARGE SKILLET OR WOK, HEAT OIL UNTIL HOT. ADD CHICKEN; STIR-FRY FOR 4 TO 5 MINUTES OR UNTIL CHICKEN IS NO LONGER PINK INSIDE. ADD GREEN AND RED BELL PEPPER; STIR-FRY FOR 2 MINUTES. DRAIN PINEAPPLE, RESERVING JUICE. IN SMALL BOWL, STIR TOGETHER PINEAPPLE JUICE, HONEY, KETCHUP, CORNSTARCH AND VINEGAR; ADD TO CHICKEN MIXTURE. STIR TO COAT; COVER AND COOK OVER MEDIUM HEAT FOR1 MINUTE OR UNTIL SAUCE IS THICKENED. STIR IN PINEAPPLE CHUNKS AND HEAT THROUGH (ABOUT 1 MINUTE). SERVE OVER RICE.
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