Why Natural Is Better – A Foodstate Resource

View submitted by Nwabisa on February 23rd, 2010
Tags: dinner, Salad

Here is a quick Hawaiian style stir-fry for one of these beautiful summer nights we’ve been having.

• 1 can pineapple chunks
• 1 pound skinless, boneless chicken breast halves – julienned
• 2 tablespoons cooking oil
• 1 medium green pepper
• 3 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1/4 cup ketchup
• 3 tablespoons soy sauce
• 6 cups torn fresh spinach
• 1 cup cherry tomato halves

Drain pineapple, reserving 3 tablespoons juice in a small bowl; set pineapple aside. (Discard remaining juice or save for another use.) In a skillet or wok, stir-fry chicken in oil for 5 minutes or until no longer pink. Add green pepper; stir-fry for 2-4 minutes or until crisp-tender. Meanwhile, add brown sugar and cornstarch to pineapple juice; mix well. Stir in tomato sauce, vinegar and soy sauce until smooth; add to skillet and cook until thickened. On a large serving platter, arrange spinach, pineapple and tomatoes. Top with chicken and green pepper; serve immediately.

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