Asian Chicken Peppers Pineapple And Rice Recipes

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STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS



Stir-Fried Chicken With Pineapple and Peppers image

Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.

Provided by USA WEEKEND columnist Jean Carper

Categories     World Cuisine Recipes     Asian     Chinese

Yield 6

Number Of Ingredients 12

¼ cup reduced-salt soy sauce
2 tablespoons white wine vinegar
2 tablespoons mirin (sweetened Asian wine)
1 teaspoon grated ginger root
2 crushed garlic cloves
1 tablespoon cornstarch
2 tablespoons oil, preferably sesame oil
1 pound boneless, skinless chicken breast, cut in 1-inch pieces
6 large green onions, cut in 1-inch pieces
2 cups fresh or frozen pepper strips
1 (20 ounce) can chunk pineapple in juice
¼ cup sliced almonds

Steps:

  • Combine first six ingredients; stir well.
  • Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g

CHICKEN, PEPPERS & PINEAPPLE OVER RICE



Chicken, Peppers & Pineapple over Rice image

My original recipe with some of these ingredients was for a sandwich; this time I wanted to make it the main dish so served it over rice. Hubby isn't a rice person but he did eat this...it was supper, so take it or not! It's really quick and easy, hope you will give it a shot & that it becomes one of your go-to meals!

Provided by Jan W

Categories     Chicken

Time 45m

Number Of Ingredients 13

1/2 stick butter
1/2 green bell pepper, diced
1/2 sweet red pepper, diced
1/2 yellow bell pepper, diced
3 Tbsp diced celery
1 small shallot, minced
2 Tbsp brown sugar
1 tsp mrs. dash original seasoning
1/2 can(s) chunk pineapple (20 oz. can), reserve juice
3 Tbsp pineapple liquid (from can)
1 can(s) chunk white meat chicken, 12.5 oz., drained
1/4 tsp fresh cracked black pepper
2 c long grain rice, cooked

Steps:

  • 1. In large skillet, melt butter. Add in minced shallot and diced peppers; cook over medium heat until peppers are starting to get a little soft.
  • 2. Add in the brown sugar and pineapple juice, stirring to dissolve and vegetables are a little glazed. Stir occasionally.
  • 3. Add pineapple chunks and drained chicken. Turn heat up on high, and use a spatula to stir gently so you don't break chicken up too much. The mixture will thicken slightly; when it does, it's ready.
  • 4. Spoon over hot cooked rice on plate and serve. Enjoy!

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