Serves: 4
Total Calories: 384
Remove bones and skin from chicken breasts cut chicken crosswise into 1/4-inch slices. Toss chicken, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes. Sprinkle cornstarch evenly over chicken toss to coat chicken evenly.
Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add chicken and gingerroot stir-fry until chicken turns white. Reduce heat to medium cook and stir 2 minutes. Remove chicken from wok cover and refrigerate until cold. Prepare Plum sweet-and-Sour Sauce (see Appetizers & Cold Dishes).
Cut bell peppers into 1-inch pieces. Toss chicken, bell peppers, pineapple and peanuts. Add sweet-and-sour sauce toss until evenly coated.
4 servings.
**For an elegant luncheon presentation, use fresh pineapple and serve the salad in hollowed, quartered pineapple shells.
From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken-Pineapple Salad recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.
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