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Stir-Fried Chicken With Pineapple and Peppers

USA WEEKEND columnist Jean Carper
  • minutes
  • Serves 6

INGREDIENTS

1/4 cup

reduced-salt soy sauce

2 tbsp

white wine vinegar

2 tbsp

mirin (sweetened Asian wine)

1 tsp

grated ginger root

2

crushed garlic cloves

1 tbsp

cornstarch

2 tbsp

oil, preferably sesame oil

1 lb

boneless, skinless chicken breast, cut in 1-inch pieces

6

large green onions, cut in 1-inch pieces

2 cups

fresh or frozen pepper strips

1 20 ounce can

chunk pineapple in juice

1/4 cup

sliced almonds (optional)