Island Skillet Chicken
Miz Helen's Kitchen
4 to 6 servings
Ingredients
3 small chicken breast, cut in half
1 teaspoon salt
2 teaspoons pepper
1/4 teaspoon cayenne
2 tablespoons vegetable oil
3 cups chicken broth
1/4 cup rice wine vinegar
3 tablespoons dark brown sugar
2 teaspoons soy sauce
1 (15 ounce) can pineapple chunks, reserve the juice
2 cloves garlic, chopped
1 red bell pepper, chopped medium
1 green bell pepper, chopped medium
3 to 4 tablespoons cornstarch
1/4 cup water
Directions
Generously salt and pepper the chicken pieces.
In a large heavy skillet, heat the cooking oil.
Sear the chicken on all sides.
In a mixing pitcher stir together the chicken broth, vinegar, sugar, soy sauce and the drained juice from the pineapple.
Pour the liquid over the chicken pieces
Place a lid on the skillet and cook for about 30 minutes on medium low heat.
Remove the skillet lid and add the garlic, bell pepper and pineapple chucks.
Place the lid back on the skillet and cook for 15 minutes.
Mix the cornstarch and water to make a slurry. Add the cornstarch slurry then cook and stir until the liquid thickens.
Serve over cooked hot rice, garnish with rice noodles and fresh parsley.
Enjoy!