Pineapple Dragon Stir Fry Delicious stir-fry with pineapple chunks.
2 cups MINUTE® White Rice, uncooked,
1 can (20 oz) DOLE® Pineapple Chunks,
12 cups water,
1/3 cup plus 1 tbsp low sodium soy sauce, divided,
2 tbsp cornstarch, divided,
3/4 to 1 tsp crushed red pepper,
3/4 tsp garlic powder,
1 lb boneless, skinless chicken breast halves (strips),
2 tbsp vegetable oil,
2 cups broccoli florets, blanched,
3/4 cup red bell pepper chunks,
1 carrot, thinly sliced diagonally,
1 tsp fresh ginger, minced,
Step 1: Prepare rice according to package directions.
Step 2: Drain pineapple; reserve 1/4 cup juice.
Step 3: Stir together, in small bowl, reserved juice, water, 1/3 cup soy sauce, 1 tablespoon cornstarch, red pepper (if desired) and garlic powder; set aside.
Step 4: Combine chicken with remaining 1 tablespoon each cornstarch and soy sauce, in medium bowl. Heat oil in wok or nonstick large skillet over medium-high heat. Add chicken and stir-fry 4 to 5 minutes or until lightly browned; remove. Add broccoli, bell pepper, carrot and ginger; stir-fry 4 minutes or until just tender. Add reserved soy sauce mixture and chicken; cook, stirring, 2 to 3 minutes or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.