*  Exported from  MasterCook  *
 
                    Oriental Chicken, Peppers, and Rice
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Chinese                          Poultry
                 Vegetables                       Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    chicken breast halves
    2                    garlic cloves -- minced
    1                    onion -- minced
    1                    red pepper -- julienned
    1                    green bell pepper -- julienned
    1      tablespoon    cornstarch
    4      tablespoons   soy sauce --  low sodium
    8      ounces        pineapple chunks in juice -- 1 can
    2      tablespoons   vinegar
    3      tablespoons   packed brown sugar
      1/2  teaspoon      ginger
    2      cups          cooked rice
 
 * Use 3 chicken breast halves to yield about 4 servings. Use more chicken 
 for larger portions.
      1. To prepare chicken: skin, debone and chop into cubes.      2. 
 Mince the garlic cloves.      3. Wash, seed and julienne the red and green 
 peppers.      4. Do not drain the pineapple.      5. Heat a heavy skillet; 
 add 1 tablespoon oil. Saute the peppers, garlic and onion until onion is 
 limp. Remove from skillet and keep warm.      6. Add 1 tablespoon oil to 
 skillet and cook chicken cubes until all turn white and are cooked 
 through. This step doesn't take long -- don't overcook.      7. Mix 
 cornstarch with soy sauce and some of the pineapple juice in a small bowl. 
      8. Combine the chicken with the onion mixture. Add the pineapple 
 chunks and juice along with the brown sugar, vinegar and ground or freshly 
 grated ginger. Heat to boiling, then add the cornstarch mixture. Stir 
 constantly until sauce is thickened and heated through.      9. Serve 
 immediately over hot cooked white rice.
  
 
 
 
 
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 NOTES : A quick, delicious and healthy chicken entree.