| | Directions | | Rinse chicken breasts and pat dry with paper towels. Cut breasts into 1-inch cubes. Marinate in soy sauce and ginger for 30 to 45 minutes, stirring occasionally. In a nonstick wok or skillet, heat oil over high heat. Add chicken and stir-fry for 2 minutes. Using a slotted spoon, remove chicken, leaving juices in the pan. Add peppers and onions and stir-fry for 1 minute. Add pineapple and chicken and stir-fry for 2 to 3 minutes. Vegetables should be tender crisp. Pour broth and pineapple juice into a small bowl. Add cornstarch, stirring to dissolve. Stir into chicken mixture. Boil for a bout 1 minute, or until thickened and smooth. Put on serving dish and sprinkle with sesame seeds. A bed of rice or noodles pairs nicely with this stir-fry. |
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| Ingredients | | - |  | 1 pound boneless, skinless chicken breasts, all visible fat removed |
| - | | 1 1/2 tablespoons low-sodium soy sauce |
| - | | 1 tablespoon grated fresh ginger root or 1 teaspoon ground ginger |
| - | | 1 teaspoon acceptable vegetable oil |
| - | | 2 green, red, or yellow bell peppers, or any combination, cut into 1 inch strips (medium) |
| - | | 4 green onions (green and white parts), cut into 1 inch strips |
| - | | 3/4 cup pineapple chunks, fresh or canned inch their juice, 1/4 cup of juice reserved |
| - | | 2/3 cup low-sodium chicken broth |
| - | | 1/4 cup pineapple juice or juice reserved from canned pineapple |
| - | | 1 1/2 tablespoons cornstarch |
| - | | 1 tablespoon sesame seeds, toasted |
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