4-6 Servings
Ingredients
| Amount | Measurement | Ingredient |
| 2 | cups | Minute® White Rice, uncooked |
| 1 | can | (20 oz.) pineapple chunks |
| 1/2 | cup | water |
| 1/3 | cup | low sodium soy sauce |
| 1 | Tbsp | low sodium soy sauce |
| 2 | Tbsps | cornstarch, divided |
| 3/4 | tsp | crushed red pepper, optional |
| 3/4 | tsp | garlic powder |
| 1 | lb | boneless skinless chicken breasts, cut into strips |
| 2 | Tbsps | vegetable oil |
| 2 | cups | broccoli florets |
| 3/4 | cup | red bell pepper, cut into chunks |
| 1 | small carrot, thinly sliced diagonally | |
| 1 | tsp | fresh ginger, minced |
Directions
- Prepare rice according to package directions.
- Drain pineapple; reserve 1/4 cup juice.
- Stir together in small bowl reserved juice, water, 1/3 cup soy sauce, 1 tablespoon cornstarch, red pepper (if desired) and garlic powder, set aside.
- Combine chicken with remaining 1 tablespoon each cornstarch and soy sauce, in medium bowl. Heat oil in wok or large non-stick skillet over medium-high heat. Add chicken and stir fry 4 to 5 minutes or until lightly browned. Add broccoli, bell pepper, carrot and ginger; stir fry 4 minutes or until just tender. Add reserved soy sauce mixture; cook stirring, 2 to 3 minutes or until sauce boils and thickens. Stir in pineapple chunks and heat through.
- Serve over rice.