Ingredients
  • 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
Related Video
How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

Directions
1. 
Cut chicken into thin, bite-size strips. Set aside.
2. 
For sauce, in a small bowl combine pineapple juice, orange juice, cornstarch, and crushed red pepper. Set aside.
3. 
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.
4. 
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
Comments
Back to Top