Ginger Spicy Chicken
Recipe from Pace Salsa & Picante

This satisfying stir-fry features chicken and peppers in a fabulous sauce made with pineapple chunks, ginger, soy sauce and Pace® Picante Sauce to be served over hot cooked rice.


Ginger Spicy Chicken

by 2  people

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Servings: 4
Prep Time: 15 mins
Total Time: 40 mins
Related Categories: Boneless Chicken, Boneless Chicken Breasts, Boneless Chicken Breasts, Chinese Stir Fry
 
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Ingredients
  • 1  can
    (about 20 ounces) pineapple chunks in juice
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  • 1  tbsp.
    cornstarch
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  • 1  tbsp.
    sugar
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  • 1/2  tsp.
    ground ginger
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  • 2  tsp.
    soy sauce
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  • 1/2  cup
    Pace® Picante Sauce
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  •  
    Vegetable cooking spray
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  • 2 
    medium green peppers OR red pepper, cut into strips (about 3 cups)
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  • 1  lb.
    skinless, boneless chicken breast, cut into strips
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  • 4  cups
    hot cooked rice, cooked without salt
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  •  
    Fresh parsley for garnish
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Directions
1.
Drain the pineapple, reserving the juice. Stir the cornstarch, sugar, ginger, soy, picante sauce and reserved pineapple juice in a small bowl until it's smooth. Set the mixture aside.
2.
Spray a 10-inch skillet with cooking spray and heat over medium heat for 1 minute. Add the peppers and stir-fry until they're tender-crisp. Set them aside.
3.
Remove the pan from the heat. Spray it with cooking spray and increase the heat to medium-high. Add the chicken in 2 batches and cook until it's well browned and cooked through, stirring often. Set the chicken aside.
4.
Stir the cornstarch mixture and add it to the skillet. Cook until the mixture boils and thickens, stirring constantly. Stir the pineapple in the skillet. Return the chicken and the peppers to the skillet and heat through. Serve over the rice. Garnish with the parsley.

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