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Sweet and Sour Pineapple Chicken

February 20, 2011

1/3 cup catsup

2 T. soy sauce

2 T. unseasoned rice vinegar

1 T. teriyaki sauce

3 T. sugar

1 T. corn starch

Stir together in small bowl until smooth. Set aside.

2 tsp. canola oil

1 pound skinless boneless chicken breast, cut into ¾ inch cubes

pinch of tarragon

dash of sesame oil


seasoned salt

Heat the oil over medium-high heat. 

Add the chicken, season with the seasonings and stir-fry until cooked through – about 5 minutes.  Set aside. 

1 bell pepper, cut in wide slivers

½ – 1 onion, cut in wide slivers

snow peas (about 40), trimmed and cut in half

mushrooms (about 24)

¼ tsp. crushed garlic

1 (8 oz.)  can pineapple chunks, drained

Add the vegetables and pineapple and stir-fry about 3 minutes, until vegetables are tender.

Return chicken to the wok along with the catsup mixture.  Stir-fry until the sauce thickens and bubbles, about 1 minute.

Makes 4 servings 

Nutrition facts:  296 cal., 6 fat, 1 g sat fat, 0 g trans fat, 68 mg chol, 853 mg sodium, 32 g carb, 4 g fib, 29 g protein



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