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  • 12 ounces skinless, boneless chicken thighs or breasts
  • 1/3 cup unsweetened pineapple juice
  • 1/4 cup orange juice
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon cooking oil
  • 2 cloves garlic, minced
  • 1 medium green sweet pepper, cut into 1-inch squares (1 cup)
  • 4 green onions, cut into 2-inch pieces
  • 1/2 medium pineapple, peeled, cored, and cut into 1-inch chunks (1-1/2 cups)
  • Hot cooked rice
  • 1/4 cup coarsely chopped cashews
Cut chicken into thin, bite-size strips. Set aside.
For sauce, in a small bowl combine pineapple juice, orange juice, cornstarch, and crushed red pepper. Set aside.
Add oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic in hot oil for 15 seconds. Add green sweet pepper and green onions. Stir-fry for 1-1/2 minutes. Remove vegetables from the wok.
Add chicken to wok. Stir-fry chicken for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add pineapple. Stir to coat. Cook and stir about 1 minute more or until heated through. Serve immediately over cooked rice. Sprinkle with cashews. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 359, Fat, total (g) 10, chol. (mg) 45, sat. fat (g) 2, carb. (g) 45, pro. (g) 21, sodium (mg) 96, Percent Daily Values are based on a 2,000 calorie diet
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