Ingredients:
1 (20 ounce) cans pineapple chunks
1 -2 cup of cubed cooked chicken or 1 -2 cup turkey
2 cloves garlic, minced
3/4 teaspoon ground ginger
3 tablespoons vegetable oil
2 medium carrots, julienned
1 medium green peppers, julienned
4 ounces cooked spaghetti
3 green onions, optional
1 tablespoon cornstarch
1/3 cup soy sauce
Directions:
Drain pineapple, reserving 1/3 cup juice (discard or save remaining juice); set pineapple aside.
In a large skillet, over medium heat, saute the carrots, peppers, ginger,and garlic in 2 tablespoons of oil until crisp-tender.
Add chicken to the skillet, heat through.
Stir in spaghetti and onions.
In a small bowl, combine the corn starch, soy sauce and reserved pineapple juice and remaining 1 tablespoon of oil until smooth.
Pour sauce into the skillet; bring to boil, stir until thickened (about 2 minutes).
Servings: 4
Time preparation: 15 min.
Time total: 30 min.