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Ingredients
2 tsp peanut or vegetable oil
7 ounces chicken cutlets, cut into 2 x ½-inch strips
¼ cup each cubed red and green bell peppers
1 tsp minced pared gingerroot
1 cup Chinese pea pods (snow peas), tem ends and strings removed
1/3 cup pineapple juice (no sugar added)
2 tbsp teriyaki sauce
1 tsp cornstarch
½ cup drained canned pineapple chunks (no sugar added)
½ ounce macadamia nuts, toasted and chopped
Method
In 10-inch nonstick skillet heat oil; add chicken and cook over high
heat, stirring frequently, until chicken is lightly browned on all
sides, 2 to 3 minutes.
Transfer to plate and set aside.
In same skillet combine bell peppers and gingerroot and cook over
medium heat, stirring frequently, until bell peppers are tender-crisp,
2 to 3 minutes.
Add pea pods and cook, stirring occasionally, until
tender-crisp, about 1 minute.
In 1-cup liquid measure combine pineapple juice, teriyaki sauce and
cornstarch and stir to dissolve cornstarch; add to vegetable mixture,
along with chicken and pineapple chunks, and cook, stirring constantly,
until sauce is thickened and chicken is cooked through, 2 to 3 minutes.
To serve, transfer chicken mixture to serving platter and sprinkle with
nuts.
MAKES 2 SERVINGS.
Note:
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