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1 tablespoon oil
two pounds chicken breast, boneless and cut into 2 ½-inch strips
1 small can pineapple chunks in juice
1/2 C soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/2 brown sugar, firmly packed
1/2 C water
1/4 C cornstarch
1 C water
1 large can Chinese-style vegetables
3 to 4 cups hot, cooked rice
In a large covered pan or Dutch oven, heat the oil and brown the chicken. Add pineapple and juice, soy sauce, salt, pepper, paprika, brown sugar and water. Cover and simmer for 30 minutes. Dissolve cornstarch in 1 C of water. Add the cornstarch mix to the casserole, stir and simmer another 10 to 15 minutes. Stir in the vegetables, heat thoroughly and serve over hot rice. |
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