1 T cornstarch
1/4 c. cold water
1 (8oz) can of pineapple chunks, drained and juices saved
3 T ketchup
1 T soy sauce
1 t. rice vinegar
2 T brown sugar
3-4 t. vegetable oil, divided
1 lb chicken diced into bite sized pieces (also could use pork tenderloin.. or sliced pork chops)
1/2 t. salt
1/4 t. black pepper
2 cloves of minced garlic
1 T minced fresh ginger (or just a little of powder if you don't have fresh ginger)
3 c. broccoli florets
1/2 medium bell pepper seeded and stemmed and cut into squares (1/2 inch) (i like red pepper)
1/2 diced onion
hot cooked rice
First off start your rice cooking so it will be ready at the same time. Combine your corn starch and water in a medium sized bowl and stir it until it is dissolved. Stir in your pineapple juice, ketchup, soy sauce, brown sugar, and vinegar. Stir.
Heat 2-3 t. of the oil in a wok or a nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and not pink any more, 3-4 minutes. Remove the chicken from the pan and keep warm (cover.)
Add the remaining 1-2 t. oil to the pan and add the broccoli, bell pepper, and onion. Stir-fry over medium high heat until the vegetables are tender but "crisp" and the broccoli has turned a bright green color (roughly 3-5 min)
Return the chicken to the pan and add the pineapple chunks and the sauce mixture. Bring to a simmer and cook until everythign is heated through and the sauce has thickened (about 1-2 minutes). Season with additional salt and pepper to taste. Serve over hot cooked rice. Also good topped with sesame seeds.
Serves roughly 4.
