Chicken and Pineapple

• white onion↗1
• ginger↗1 tablespoon
• large chicken breast↗1
• green pepper↗1 -2

  (use 2 if small)

• red pepper↗1 -2

  (use 2 if small)

• large carrot↗1 -2

  (1 -2)

• mushroom↗1⁄2 cup
• sweetened pineapple chunks↗1 (8 ounce) can

  (reserve juice)

• soya sauce↗3 tablespoons
• water↗1 cup
• chicken bouillon↗2 teaspoons
• cornstarch↗1 1⁄2 tablespoons
• white vinegar↗1⁄4 cup

Step-by-step instructions

1. 1

   Cut chicken and bell peppers and onions into bite size pieces.

2. 2

   Slice carrots into 1/4 inch disks.

3. 3

   Grated (or minced) ginger (grating is easily done when ginger is frozen).

4. 4

   Slice Mushrooms.

5. 5

   Mix together reserved pineapple juice, water, chicken bouillon and soya sauce.

6. 6

   Heat to a boil on stove top or in microwave.

7. 7

   Mix the vinegar and cornstarch together in a small container.

8. 8

   Set aside.

9. 9

   While waiting for the sauce to boil, saute onions and ginger for one minute, add chicken.

10. 10

    Cook until pink colour is gone.

11. 11

    Add remaining vegetables including pineapple pieces.

12. 12

    Stir fry until tender crisp.

13. 13

    Once pineapple juice mixture comes to a boil, add vinegar/cornstarch mixture to it.

14. 14

    Heat (stirring occasionally) until thickened.

15. 15

    Add pineapple juice mixture to vegetables and mix thoroughly.

16. 16

    Serve plain or on rice.

17. 17

    Note: Other vegetables such as brocolli, snow peas and bean sprouts can be added or substituted in this recipe.

18. 18

    Note: If using unsweetened pineapple, add 1 tablespoon of brown sugar to pineapple/bouillon mixture.