Pineapple Pepper Chicken
- 2 boneless skinless chicken breasts
- 1 large yellow onion, cut into strips or chunks
- 1 red bell pepper, cut into 1/2-inch strips
- 1 green bell pepper, cut into 1/2-inch strips
- 2 garlic cloves, fine mince
- 1 celery rib, cut diagonally 1/2-inch pcs (optional)
- 6 ounces sliced water chestnuts, drained (optional)
- 1 (16 ounce) can pineapple tidbits, drained, reserve liquid
- 2 (12 ounce) cans low sodium chicken broth
- 2 -3 tablespoons butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 tablespoons cornstarch
- 4 tablespoons soy sauce or 4 tablespoons tamari soy sauce, low sodium OK
- 2 tablespoons white sugar
- 4 -6 cups cooked white rice
- 1 (16 ounce) can chow mein noodles (optional)
- Melt butter in large deep skillet.
- Cut chicken into 1" cubes and add to skillet on med to med-high heat. Salt and pepper to taste. Saute/sear until all sides of chicken have a golden brown "crust". Chicken will be almost completely cooked though. Remove and set aside.
- In the same pan, add 1-2 T oil if the butter is gone and add onion, celery and garlic, cook for 10 min on medium to sweat.
- Add bell peppers and water chestnuts and cook for 10-15 min to softed peppers.
- Add chicken broth and reserved pineapple juice. Scrape up any browned bits from the bottom of the pan. Bring to a simmer for 10 minute.
- Add chicken and pineapple tidbits. Simmer 10-15 minute.
- In a bowl mix soy, cornstarch and sugar. Taste and adjust ingredients to YOUR tastes.
- Pour into center of pan and whisk. Bring to a boil to thicken.
- Serve hot over cooked white rice. Top with fried chow mein noodles or fried rice noodles.
chicken breasts, yellow onion, red bell pepper, green bell pepper, garlic, celery, water chestnuts, pineapple tidbits, chicken broth, butter, kosher salt, black pepper, cornstarch, soy sauce, white sugar, white rice, mein noodles
Taken from www.food.com/recipe/pineapple-pepper-chicken-129273 (may not work)