Chicken Pineapple and Rice

INGREDIENTS:

1 1/2 - 2 pounds chicken breast, cut into small 3/4-inch chunks

1/2 teaspoon salt

14 teaspoon black pepper

2 cups shredded carrots

1 1/2 heaping cup onion slices, 1/4-inch thick

2 cloves garlic, chopped

2 tablespoons minced ginger

1 (20 oz) can pineapple slice or chunks, juice drained and reserved*

1 cup 1-inch strips of scallion, greens only

2 tablespoons vegetable or canola oil

For the Rice:

2 cups uncooked rice

3 cups water

For the Sauce:

1 cup less sodium chicken broth

1/2 cup reserved pineapple juice (see *)

1/4 cup ketchup

5 tablespoon soy sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon brown sugar

2 tablespoons cornstarch

INSTRUCTIONS:

To cook the rice: boil water in a medium saucepan. Once boil reduce heat to just slightly above low. Immediately add rice. Stir for 30 seconds. Cover and simmer for 20 minutes. Shut off heat. Fluff with fork just before serving.

While the rice cooks, prep the rest of the meal. Drain pineapple and reserve 1/2 cup of the juice to use in the sauce. If using sliced pineapple, cut into chunks.

In a medium bowl, combine all sauce ingredients. Whisk until combined and set aside.

Season the chicken with salt and pepper. Preheat a large 12-inch skillet on medium heat. Add oil. Add chicken in a single layer. Cook for 3 minutes to brown. Turn pieces over and cook for 3 additional minutes or until chicken is opaque throughout. Remove chicken to a platter. They may not be completely cooked through at this point.

Drain any excess liquid, leaving 2 tablespoons in skillet. If there is no liquid, add 2 tablespoons water. Add carrots in an even layer. Cover and cook for 2 minutes. Stir in ginger, garlic, and onion. Cover and cook for 2 additional minutes.

Whisk the sauce mixture. Add to skillet and stir until bubbly and slightly thicken. Return the chicken to the skillet, submerging into the sauce. Top with drained pineapple and scallion. Cover and simmer for 7-8 minutes, or until chicken is cooked through. Serve with rice.

Makes 4 servings.

*Drain pineapple juice. Reserve half cup for the gravy. Discard the remaining or save it for other uses.

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