Thursday, March 25, 2010

Ginger Pineapple Chicken

20 oz. can pineapple in natural juice, drained - juice reserved ($1.00)
1/3 C. lemon juice ($.10)
1 1/4 lb. boneless skinless chicken (thigh or breast), cut into thin strips ($1.76)
1-2 large bell peppers, any variety - cut into cubes ($.21)
1/4 C. soy sauce, any variety ($.15)
1 clove garlic, minced ($.10)
1 medium yellow onion, sliced very thin ($.10)
2 T. oil ($.10)
1 T. minced gingerroot ($.20)
1/4 C. shredded carrot (optional) ($.35)

In a large skillet, add oil and heat over medium. When oil is hot, add onions and ginger and cook over low to sweat the onions. When onions are translucent and tender, stir in chicken, garlic, soy, lemon juice, and carrot. Cook over medium-high for 5-8 minutes, until chicken is cooked through. Stir in pineapple and bell pepper.

In a small saucepan, add cornstarch to pineapple juice. Cook over medium heat until mixture thickens. Pour over chicken mixture and serve over white, brown, or stir fried rice.

Yields 3-4 servings
Cost: $4.07
Price per serving $1.02 - $1.35

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