Stir-Fry Chicken made easy

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2005/07/21 21:00:22 (permalink)

Stir-Fry Chicken made easy

Chicken, vegetables, and pineapple chunks are stir-fried, and served with a tangy sauce.
Original recipe yield: 6 servings.

1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon cider vinegar
1 tablespoon ketchup
1/2 teaspoon ginger, ground
2 cloves garlic, minced
1 pound chicken breasts, boneless, skinless, cut into strips
2 tablespoons vegetable oil
4 cups vegetables (your choice, preferably in chunks)
8 ounces pineapple, chunks, unsweetened,
3-4 servings drained rice, cooked


In a small bowl, combine soy, sugar, cider vinegar, ketchup, ginger; set aside.
In a large skillet or wok, stir fry chicken and garlic in oil for 6-7 minutes until chicken is no longer pink. Add vegetables and stir fry for 3-4 minutes or until crisp tender. Stir in pineapple and soy sauce mixture; heat through. Serve over white rice.


This recipe is great if you are running a bit short on time and cash and is even good enough in quality for hosting dinner with the in-laws.
It is pretty low in fat and contains the vegetables and protein essential for any BB diet. great for cutting.

For a different style of taste, add any mustard instead of ketchup. I prefer the original, but tastes vary from person to person.


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