Serves: 6 - Time: 15 minutes (marinate 2 hours)
Equipment: 2 Qt Saucepan, Kitchen Machine food cutter, Chef Knife, Cutting Board, Large Skillet or Electric Skillet
- 1-cup rice
- 2-cups water
- 1-pound chicken breasts, cubed
- 1-onion, chopped #2 cutting cone
- 1-red pepper, diced
- ½-cup pineapple juice
- 1-cup, ketchup
- ½-cup low sodium soy sauce
- 2-tablespoons corn starch
- ½-teaspoon ground ginger
- 1-tablespoon Dixie Crystal Sugar
- 1-8 oz. can pineapple chunks
In the 2 QT Saucepan, bring water to a boil, stir in rice, cover and close vent, turn heat off and let stand 30-40 minutes.
With a French chef knife, cube chicken ½-inch (1.5 cm) pieces.
To Cook: Preheat Skillet over medium or medium-high heat (electric skillet 400°F), about 3-5 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, about 5-7 minutes, turn it to brown on the other side, about 3-4 minutes. Remove cover, add onions and pepper sauté until cooked to desired tenderness, 3-4 minutes.
While chicken is browning, in a mixing bowl, combine pineapple juice, ketchup, soy sauce, cornstarch, ginger and sugar. Mix well. When onions and peppers are cooked through, add mixture to skillet, add pineapples and stir until it begins to thicken.
Serve over rice.