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Hawaiian Stir-fry

4.0

1 can (8 ounces) unsweetened pineapple chunks

2 tablespoons brown sugar

1 tablespoon cornstarch

⅓ cup water

2 tablespoons reduced-sodium soy sauce

1 carrot, cut into 2-inch julienne strips

2 tablespoons canola oil, divided

2 celery ribs, thinly sliced

1 medium sweet red pepper, julienned

1 medium sweet yellow pepper, julienned

1 medium onion, cut into thin wedges

2 cups frozen sugar snap peas, thawed

1 pound boneless skinless chicken breasts, cut into 2-½-inch strips

Hot cooked rice, optional

Drain pineapple, reserving juice.
In a small bowl, combine brown sugar and cornstarch.
Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside.
In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute.
Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes.
Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender.
Remove vegetables and keep warm.
In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink.
Stir soy sauce mixture; gradually stir into skillet.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in vegetable mixture and pineapple chunks; heat through.
Serve over rice if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

CuisineHawaiian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 19 weeks ago

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