1 quart water
1 tea Pepper
½ cup soy sauce
2 1/2 lb Chicken breast, cut into bite-sized pieces
2 cups rice
½ cup canola oil
12 oz Green onion, diced
16 oz Celery, diced
75 oz Pineapple, crushed
⅓ cup sugar
⅓ cup cornstarch
Marinate chicken in pepper, water and soy sauce for 1 hour.
Make rice according to package directions.
Add half oil to pan. Add celery and green onions. Sauté 5-10 minutes. Remove vegetables and set aside.
Add rest of oil in pan, along with chicken and marinade and pineapple with juice. Cook 10 minutes.
Make cornstarch slurry with 2 more cups water, sugar and cornstarch. add to pan. Cook until sauce thickens, about 5 minutes.
Add celery and onions and cook 5 more minutes.
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