Ingredients
1 can (8 ounces) pineapple chunks2 tablespoons plus 1 teaspoon cornstarch1/4 teaspoon ground ginger1-1/2 cups chicken broth3 tablespoons brown sugar1 tablespoon soy sauce1 tablespoon molasses1/2 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon garlic salt1/4 teaspoon paprika1/8 teaspoon pepper3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes5 tablespoons canola oil, divided3 medium carrots, chopped1 small onion, sliced1 small green pepper, coarsely choppedHot cooked rice
Preparation
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses.
In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat.
In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices.
Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.
