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| 3/4 Cup | Chicken Stock |
| 1/4 Cup | Brown Sugar |
| 1/4 Cup | Sugar |
| 1/2 Cup | Vinegar |
| 1/4 Cup | Ketchup |
| 1 Tbsp | Sherry |
| 1 Tbsp. | Cornstarch |
| 2 Tbsp. | Soy Sauce |
| 1/4 Cup | Pineapple Juice |
| 1 | Chicken Breast, skinned, partailly frozen |
| 1 Clove | Garlic |
| 2 | Slices fresh Ginger, each slice quartered |
| 3 Tbsp | Peanut Oil |
| 1 | Green Pepper, cut in 1-inch pieces |
| 1 | Tomato, cut in 1-inch pieces |
| 1/2 Cup | Pineapple Chunks, drained (resere liquid) |
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| 1. |
Sauce: Combine stock, sugars, vinegar, ketchup, and sherry in a saucepan. Bring to a boil, stirring to disolve sugar. |
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| 2. |
Blend cornstarch, soy sauce, and pineapple juice. Stir into mixture in saucepan and cook over low heat until thickend. |
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| 3. |
Chicken: Using Disk of food processor, slice meat. Set aside. |
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| 4. |
Using Steel blade, mince garlic and ginger root by starting machine and adding ingredents through feed tube. Set aside. |
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| 5. |
Heat 2 tablespoons peanut oil in a wok. Add minced garlic and ginger and stir-fry a few seconds. Add sliced chicken and stir-fry until just tender. Remove from pan and set aside. |
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| 6. |
Heat 1 tablespoon peanut oil in wodk and stir-fry green peppers 2-3 minutes. Add tomato, pineapple, and chicken and stir-fry only to heat trhough. |
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| 7. |
Remove to a serving dish and spoon sauce over the top. Serve at once with rice. |
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Recipe Submitted By: Chris Diamond
Category: Main Dish
Type: Chicken
Bake Time:
Servings: 4
Prep. Time:
Utensils:
Notes: |
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