I know, I know . . . this clip art is lame. Not nearly as appetizing as my actual recipe photo would be. (Not appetizing at all, really). But, alas, I need a new camera.
Anyway, if you like Chinese food, I think you will like this recipe. It is yummy, and much cheaper than take-out; plus it's easy to make once you get everything cut up. I served this over Jasmine rice, which is a larger grain white rice that cooks up moist. Good eats!
Ingredients
- 1 - 2 lbs chicken breasts or tenderloins, cut in bite-sized pieces
- 1 bottle French or Catalina dressing
- 1 small can crushed pineapple
- 1 green or red pepper, julienned
- 1/2 medium sweet or red onion, sliced thin
- 3 garlic cloves, minced
- salt & pepper, to taste
- slivered almonds (optional)
- crushed red pepper (optional)
- Olive oil
Heat wok or heavy skillet on high (I used my big cast iron one) and add a couple tablespoons of oil. When it shimmers, add the pepper and onion, salt and pepper, and cook and stir for 3 minutes.
Then add chicken and garlic, and cook and stir until chicken is lightly browned on all sides, about 5 minutes.Turn down to medium high, if browning too quickly.
Next comes the "to-taste" portion of the recipe. With heat at medium, you will mix in the dressing and pineapple. I drizzled enough dressing to coat everything well, plus a little extra for sauce on the rice. I also added two big tablespoons of the crushed pineapple. You can add whatever amounts you like, just do it little by little, and taste after each addition, until it is where you like it.
You will only need to cook this for a couple minutes, to thicken everything well. Then serve over rice (and sprinkle with the almonds, and/or crushed red pepper, if desired) and eat up!
(Makes moderate portions for six. It's easy to double, though!)
