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May 1999 Issue
When You're on the Move
by Ronda L. Halpin
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Tropical Chicken Stir-Fry

I came up with this one when I was getting low on groceries and was too busy packing to run to the store. I grabbed some pineapple juice I had saved, some chicken breasts and frozen veggies and -- ta-da! Dinner was served.
  • 1 lb. boneless, skinless chicken breasts
  • 2 T. wok oil
  • 1/2 tsp. crushed red pepper
  • 1 (16 oz.) pkg. frozen stir-fry vegetables (choose your favorites)
  • 3/4 c. pineapple juice
  • 2 T. soy sauce
  • 2 T. corn syrup
Cut the chicken into bite-sized pieces. Brown with the crushed red pepper in wok oil (you can use a wok or deep skillet on medium-high heat). Add the frozen vegetables; stir-fry until the vegetables are crisp-tender.

Meanwhile, combine the pineapple juice, soy sauce and corn syrup in a jar. Seal and shake until well mixed. Add the pineapple juice mixture to the wok or skillet and mix constantly until the juice is bubbly and thickened. Serve immediately over hot rice.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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