Ingredients:
10 ounces boneless chicken, cut into 1 inch pieces
1 (8 ounce) cans pineapple chunks ( with juice)
1 tablespoon soy sauce
1 teaspoon brown sugar
2 cloves garlic, minced
2 tablespoons cornstarch
1/4 cup chicken broth
2 tablespoons hoisin sauce
1 1/2 cups sweet red peppers, diced
1 1/2 cups green peppers, diced
hot cooked rice
Directions:
In resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce.
Shake well.
Refrigerate for 25 minutes (or up to 24 hours).
Coat a wok with cooking spray and set to med hi heat.
Remove the chicken and pineapple from bag with slotted spoon, (keep the marinade).
When wok is hot, add the chicken and pineapple.
Cook and stir for 2 minutes.
Add the peppers; cook and stir for 3 minutes.
Add the marinade; bring to a boil.
Cook and stir for 5 minutes.
Serve over rice.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.