Stir up this Stir-fry!

I love trying new recipes. I found this stir-fry recipe in the Sunday paper a few weeks ago and liked it immediately because it of the pineapples and broccoli. I followed the recipe but added a few extra seasonings. I'll definitely make this tasty, colorful dish again!


Pineapple Dragon Stir-Fry

2 cups MINUTE White Rice, uncooked
1 can (20 Oz.) pineapple chunks
1/2 cup water
1 Tbsp. low sodium soy sauce, divided
2 Tbsps. cornstarch, divided
3/4 to 1 tsp. crushed red pepper, optional
3/4 tsp. garlic powder
1 pound boneless, skinless chicken breast halves, cut into strips
2 Tbsps. vegetable oil
2 cups broccoli florets
3/4 cup red bell pepper chunks
1 small carrot, thinly sliced diagonally
1 tsp. minced fresh ginger

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 non-stick large 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. Serves 4 to 6.

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Note: I added a few teaspoons of chicken bouillon seasoning, 1/2 tsp. Chinese 5 Spice, and used a few teaspoons of fresh garlic (minced) with 1/4 tsp. of garlic powder. I served the dish over hot long-grain rice. This meal goes well with a glass of Sauvignon Blanc.