Pineapple & Hot Pepper Chicken Stir Fry
- 1 (20 ounce) can pineapple chunks
- 1 1/2 teaspoons cornstarch
- 2 tablespoons soy sauce
- 2 skinless chicken breast halves, cut into small pieces for stir fry
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- 2 bunches green onions, bias sliced into 1 inch lengths
- 1 -2 teaspoon canned jalapeno slices, diced fine
- Drain pineapple; reserve juice. Blend reserved juice into cornstarch; stir in soy sauce. Add chicken and marinade to zip lock bag and marinade at room temperature for 30 minutes. Drain chicken; reserving marinade.
- Preheat wok over medium high heat; add canola oil. Add green onions; stir fry 30 seconds. Add jalapenos; stir fry 30 seconds. Add garlic; stir fry 1 minute more. Remove vegetables from wok. Add more oil if necessary. Add half of chicken to hot wok and stir fry 2 to 3 minutes. Remove chicken. Stir fry remaining chicken 2 to 3 minutes. Return all chicken to wok. Stir marinade and stir into chicken. Cook and stir until thick and bubbly. Add onions,peppers, garlic and pineapple. Cover and cook 1 minute. Serve over hot white rice.
pineapple, cornstarch, soy sauce, chicken, canola oil, garlic, green onions, jalapeno slices
Taken from www.food.com/recipe/pineapple-hot-pepper-chicken-stir-fry-292282 (may not work)