Stir-Fried Chicken With Pineapple and Peppers

Ingredients

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Vinegar

  Cider

  2 tbsp or 30g

• Mirin Rice Cooking Wine

  Eden

  2 tablespoon or 34g

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  2 clove or 6g

• Cornstarch

  1 tbsp or 8g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 large or 100g

• Red bell pepper

  Sweet, raw

  2 cup, sliced or 184g

• Pineapple

  Canned, water pack, solids and liquids

  20 oz or 567g

• Almonds

  Nuts, raw

  ¼ cup, sliced or 23g

Directions

1. Combine first six ingredients; stir well.
2. Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.