Chicken Vegetable Stir Fry


  • 1 pound(s) boneless, skinless chicken breasts, all visible fat removed
  • 1 ½ tablespoon(s) low-sodium soy sauce
  • 1 tablespoon(s) grated fresh ginger root or 1 teaspoon ground ginger
  • 1 teaspoon(s) acceptable vegetable oil
  • 2 green, red, or yellow bell peppers, or any combination, cut into 1 inch strips (medium)
  • ¾ cup(s) pineapple chunks, fresh or canned inch their juice, ¼ cup of juice reserved
  • 4 green onions (green and white parts), cut into 1 inch strips
  • + 4 more ingredients
    • 2/3 cup(s) low-sodium chicken broth
    • ¼ cup(s) pineapple juice or juice reserved from canned pineapple
    • 1 ½ tablespoon(s) cornstarch
    • 1 tablespoon(s) sesame seeds, toasted

Rinse chicken breasts and pat dry with paper towels. Cut breasts into 1-inch cubes. Marinate in soy sauce and ginger for 30 to 45 minutes, stirring occasionally. In a nonstick wok or skillet, heat oil over high heat. Add chicken and stir-fry for 2 minutes. Using a slotted spoon, remove chicken, l...

View full recipe at


Best Wine Deals

See More Deals

Snooth Media Network