Hawaiian Chicken Stir-fry with Basmati Rice
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- 6 oz. boneless chicken breast
- 2 cups fresh broccoli
- 1/2 cup water
- 1 tbsp. rice vinegar
- 3 tsp. lite soy sauce
- 1 tsp. cornstarch
- 1/4 tsp. onion powder
- 4 tsp. canola oil
- 3/4 cup fresh pineapple, diced
Directions:
Rinse and cut up fresh broccoli. Rinse chicken and cut into strips. Heat non-stick wok or large skillet with oil over med-high heat. Add chicken strips and cook until lightly browned. Add broccoli and 1/4 cup of water, cooking until broccoli is crisp tender, about 5-6 minutes. While chicken and broccoli are cooking, combine 1/4 cup of water, rice vinegar, soy sauce, cornstarch, and onion powder in a small bowl. Add the soy sauce mixture to chicken and cook 2-3 minutes more until mixture thickens. Reduce heat, and then stir in pineapple. Cover and cook about one minute until all ingredients are heated through. Serve.
Ingredients
- 3 tbsp. basmati rice
Directions:
Place rice in a small pot with tight-fitting lid and cover with about 2 times the amount of water (for example if you're cooking 4 tablespoons of rice, use 8 tablespoons of water...about 1/2 cup water). Bring to a boil, uncovered, on high heat; reduce heat to low, cover tightly and cook for about 15-20 minutes, or until water has been absorbed.
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