Ingredients
- 1/4 cup Firmly Packed Brown Sugar
- 2 tablespoons Cornstarch
- 1/4 cup Vinegar
- 1 tablespoon Soy Sauce
- 15 ounces Pineapple Chunks, Drained
- 1 cup Strips, Green Pepper
- 1 cup Thin Onion Rings
- 1 tablespoon Oil
- 2 Boneless Chicken Breasts *
Make it step by step
- * Cut into thin strips.
- In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stir fry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture; stir until well mixed.
- Cover and simmer over low heat 15 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Thibeault's Table, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.