Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- ¼ teaspoon crushed red pepper
- 1 ½ pounds chicken breast chopped
- ¾ cup onion
- ½ cup chopped celery
- ½ cup red pepper, chopped
- 15.5 ounces pineapple chucks, undrained
- ⅓ cup soy sauce
- 2 tablespoons dry sherry
- 1 ½ tablespoons cornstarch
- 2 teaspoons brown sugar
Directions
1. Heat oil in large nonstick skillet over medium high heat. Add garlic, ginger, red pepper and chicken to pan; saute 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside. |
2. Add onion, celery, and bell pepper to pan, and saute 4 minutes or until crisp tender. Drain pineapple, reserving 1/2 cup of the juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remain pineapple for another use. Combine the reserved juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth. |
3. Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook one minute, serve over rice. |