Tuesday, January 20, 2009

Pineapple Chicken

1 tablespoon cider vinegar
2 teaspoons ginger
1 pound chicken breast, cut into cubes
20 oz. can pineapple chunks, juice reserved
½ cup chicken broth
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
½ teaspoon chili powder
1/8 teaspoon ground cloves
1 cup cherry tomatoes
3 scallions, finely chopped
2 teaspoons cornstarch mixed with 1 tablespoon water

In a bowl, combine vinegar, ginger. Add chicken, tossing to coat.

In medium skillet combine ½ cup pineapple juice, broth, brown sugar, Worcestershire sauce, chili powder and cloves. Bring to boil. Reduce heat and simmer.

Add chicken and cook until cooked through about 5 minutes. Add pineapple chunks, tomatoes, scallions and cornstarch mixture and cook. Stir until thickened. About 2 minutes.

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