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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Combine first six ingredients; stir well.

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  • 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.

Tips

Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts

238 calories; 7.7 g total fat; 44 mg cholesterol; 412 mg sodium. 21 g carbohydrates; 20.2 g protein; Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2004
A GREAT stir fry recipe! I did not have mirin (sweetened Asian wine) so I just used some white wine I had in the fridge. It was fine but I imagine the mirin would add a nice flavor to the sauce. I will look for it in the store for next time. I used a few other vegetables also like carrots celery and mushrooms...We like lots of veggies. My children loved this meal as well. Thanks Jean! Read More
(68)

Most helpful critical review

Rating: 3 stars
10/18/2005
It was o.k. I would not make this again. If I did I would add onions and carrots. It was just a little too sweet for us. Read More
(18)
108 Ratings
  • 5 star values: 63
  • 4 star values: 31
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
11/29/2004
A GREAT stir fry recipe! I did not have mirin (sweetened Asian wine) so I just used some white wine I had in the fridge. It was fine but I imagine the mirin would add a nice flavor to the sauce. I will look for it in the store for next time. I used a few other vegetables also like carrots celery and mushrooms...We like lots of veggies. My children loved this meal as well. Thanks Jean! Read More
(68)
Rating: 5 stars
11/29/2004
A GREAT stir fry recipe! I did not have mirin (sweetened Asian wine) so I just used some white wine I had in the fridge. It was fine but I imagine the mirin would add a nice flavor to the sauce. I will look for it in the store for next time. I used a few other vegetables also like carrots celery and mushrooms...We like lots of veggies. My children loved this meal as well. Thanks Jean! Read More
(68)
Rating: 4 stars
11/12/2008
Stir-fried chicken is my signature dish -- what I love to cook for family and company. This week I got a bargain on fresh pineapple so was looking for a recipe to use it and this was a good one. In addition to the fresh pineapple instead of canned I substituted jalapeno peppers for some of the green since I had a surplus from my garden. This added a kick to the sweet-sour flavor. I didn't have mirin either so drizzled a little honey into the mix. I am puzzled by the reviewer who said she substituted honey for corn syrup as there is no corn syrup in the original recipe. Perhaps she mis-read cornstarch which is what thickens the sauce and doesn't add any flavor. I am used to marinating my chicken for a little while so I poured the sauce ingredients over the chicken while I chopped the vegetables then strained it off again before cooking the chicken in a wok. Remove the chicken and then wok the vegetables starting with hard ones (I used carrots too) and adding the tender ones ending with the pineapple. Delicious!! Read More
(48)
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Rating: 5 stars
09/09/2007
Delicious and easy to make! I used fresh pineapple red onions and red peppers...colorful end result! I increased the sauce and mixed it all together with asian bean threads. Also added a little brown sugar in the end to cut the saltiness of the soy and give it a nice mix of flavors. Excellent! Read More
(45)
Rating: 5 stars
05/11/2005
LOVED it! I used honey instead of the corn syrup and it turned out great. Read More
(26)
Rating: 5 stars
12/17/2006
Best stir-fry I ever made. The sauce was thick and the veggies stayed crispy when following the instructions. I did double the recipe and I added a can of stir-fry veggies fresh green and red pepper strips the green onions and 2 cans of mushrooms. I served over rice and no left-overs! Read More
(22)
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Rating: 4 stars
02/06/2008
the flavors were very good once the pineapple juice cut the salt of the other sauce down - but i had a hard time with the proportions. at first it wasn't enough sauce so i doubled it but that was a little too much and made my veggies soggy near the end. i'm not sure what the trick should be here - maybe to thicken/heat the sauce separately so as not to sog-ify the veggies? well it was pretty good in the end either way and the hubby loved it:) Read More
(19)
Rating: 3 stars
10/18/2005
It was o.k. I would not make this again. If I did I would add onions and carrots. It was just a little too sweet for us. Read More
(18)
Rating: 4 stars
01/31/2005
This was very easy. Followed directions to a "T" and added brocoli slaw. My family enjoyed it served over brown rice yet I felt it lacked a zip or something not sure. Maybe some black bean paste/sauce would enhance this dish. I will make it again for the ease of it and the nutrition of getting those veggies in! Thanks! Read More
(18)
Rating: 5 stars
09/12/2007
very easy and very quick didn't have the chinese wine so i used a little red wine came out very good also i doubled the recipe like some of the other suggestions Read More
(17)