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No-Wok Stir-Fry |
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Serves: 4 Print this Recipe1 8-ounce can pineapple chunks or tidbits in own juice Water 1/4 cup cider vinegar 3 tablespoons brown sugar 2 tablespoons cornstarch 4 tablespoons vegetable oil 2 tablespoons soy sauce 2 tablespoons ketchup 1 teaspoon chicken bouillon 1 teaspoon ginger ground 2 cloves garlic minced 1 pound broiler-fryer chicken skinned 6 cups fresh vegetables of your choice, such as broccoli, cauliflower, carrots, onions, zucchini, mushrooms, cabbage or water chestnuts 2 teaspoons sesame seeds Additional vegetable oil (optional) 1/4 cup almonds toasted, cashews or peanuts (optional) White rice Hot cooked, or noodles Drain pineapple juice into a glass measuring cup. Add enough water to measure 1 cup liquid. Set pineapple aside. Pour liquid into a shallow 1 1/2- or 2-quart dish. Add vinegar, brown sugar, cornstarch , 2 tablespoons of the oil, soy sauce, catsup, bouillon granules, ginger and garlic. Stir until blended. Cut chicken into bite-size strips. Add to marinade, stirring to coat. Let stand while preparing vegetables. Cut or slice tender vegetables into 1- to 1 1/2 -inch pieces. Longer cooking vegetables such as broccoli, cauliflower and carrots should be cut in smaller pieces. In a 10- or 12-inch skillet over medium-high heat, heat remaining 2 tablespoons oil until very hot. Using a slotted spoon, remove chicken from marinade; reserve marinade. Place chicken and sesame seeds in hot skillet. Cook and stir for 1 to 2 minutes or until center of chicken pieces are no longer pink. Remove to a plate; keep warm. Add additional oil to skillet if necessary. Stir-fry vegetables until partially tender. Add 1/4 cup water, cover and steam for 2 minutes. Add reserved marinade and pineapple to skillet. Stirring, bring to a boil and boil until thickened. Return chicken to skillet and stir gently until heated through. Sprinkle with nuts. Serve with rice or noodles. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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