I have also made this recipe by shaping lean ground chicken into meat balls.

KEN KOSTICK'S CHICKEN AND PINEAPPLE STIR-FRY
From TV GUIDE magazine, February 21, 1998


1 tablespoon lowfat chicken broth

7 ounces skinless chicken breasts

1 green onion, chopped

1 tablespoon garlic, finely chopped

1 cup canned unsweetened pineapple chunks, drained

1 cup unsweetened pineapple juice, from can

2 tablespoons oyster sauce

2 tablespoons dry sherry

1 tablespoon white vinegar

2 tablespoons soy sauce

1 tablespoon cornstarch


1. Heat a wok or large skillet.  Add chicken stock and stir-fry the chicken, green onion and garlic until
chicken is lightly coloured.  Drain off excess fat.

2. Stir in the pineapple, pineapple juice, oyster sauce, sherry, sugar, vinegar and soy sauce.
Reduce heat and cook 5 minutes.

3. Whisk cornstarch in 1 tablespoon cold water; gradually add to wok, stirring constantly until the desired
consistency is reached.

4. Serve with rice.  Serves 4.

Return to Val's Recipe Archive

Return to Homepage

Go to a list of other Recipe sites on the 'net"