Serves: 4
Total Calories: 198
1. Skin and bone chicken then dice. Combine cornstarch, soy sauce and salt. Add to chicken and toss to coat. Cut each pineapple slice in 5 or 6 chunks.
2. Mince garlic then combine with remaining cornstarch and soy sauce the water, pineapple juice and vinegar.
3. Heat oil. Add chicken stir-fry until it loses its pinkness. Add pineapple chunks and cook, covered, over low heat 2 to 3 minutes more transfer to a warm serving dish.
4. Add garlic-cornstarch mixture to pan. Stir in over medium heat until thickened. Pour over chicken and pineapple chunks. Serve at once.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken And Pineapple II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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