2 boneless skinless chicken breasts cut into bite-sized pieces
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp pepper
1 TBS cornstarch
1/2 cup 100% pineapple juice
2 TBS soy sauce
2 TBS honey
1 TBS rice vinegar
1/2 tsp spicy chili garlic sauce
2 TBS chopped green onions
2 TBS olive oil
1 TBS minced garlic
1.) Mix together cornstarch, ginger, salt, and pepper in a small bowl.
2.) Put chicken in a gallon Ziplock bag, sprinkle with cornstarch mixture, and shake it up -- coating all the chicken pieces. Set aside.
3.) Start heating oil in a large nonstick skillet over medium high heat.
4.) Combine pineapple juice through green onions in a bowl and mix well. Set aside. (This dish cooks fast -- have everything prepped and ready before you start cooking the chicken that also includes the side dishes.)
5.) Add the garlic to the hot oil and saute for about 15 - 30 seconds -- careful to not let it burn.
6.) Add the chicken mixture and cook 5 minutes -- stirring often (possibly longer if you didn't make the chicken bite-sized)
7.) Add the pineapple mixture to the chicken and cook until sauce thickens and chicken is done about 5 more minutes.
8.) Serve hot with some quinoa or cous cous and a vegetable.
Nutritional Info per serving (makes 4 servings)
Found on meltingbeforeyoureyes.blogspot.com