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Ingredients40 m servings 477 cals
Original recipe yields 3 servings
- Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
- Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.
Per Serving: 477 calories; 14.4 g fat; 51.4 g carbohydrates; 38 g protein; 92 mg cholesterol; 723 mg sodium. Full nutrition
ReviewsRead all reviews 2
Great! Lots of flavor with limited ingredients! I added a bit of curry powder too.