Pineapple Chicken Stir Fry

It's been awhile my comrades. I was in Ireland for the wedding of my cousin. It was utterly amazing! It was an outdoor wedding on the western coast of Ireland and somehow it didn't rain even though there was a forecast for thunderstorms. And then I spent some time in Dublin where I'm sure I met the love of my life, a Trinity University tour guide, except I forgot his name. Details.

Any ways, on to food. Since I am bound back to Athens soon, I wanted to make a delicious dinner for my family and since I am also a lazy soul, I didn't want to put a lot of effort into the meal. I had to go to the grocery store to get more ice cream, so I picked up pineapple chunks and broccoli crowns because both are super cheap. The rest of the ingredients I had lying around the kitchen.

All in all, this was a super easy dish and made a ton of food. However, my family decided that we didn't need leftovers so we ate it all.

Pineapple Chicken Stir Fry

Ingredients

7-8 chicken breast tenderloins or 20 oz. of chicken breast, cut into 1 inch chunks

1/4 cup low sodium soy sauce

2 tbsp corn starch

2 tsp ground ginger

1 tbsp splenda brown sugar blend

1 medium onion, sliced

3 cups broccoli florets

1 large carrot, sliced

1 clove garlic, minced

1 20 oz. can pineapple chunks, undrained

Directions

1. In a small bowl, combine the soy sauce, corn starch, ginger and sugar. 
2. In a large pan or skillet sprayed with PAM, cook the chicken and garlic over medium-high heat for 4-5 minutes.
3. Add the pineapple and vegetables to the pan and cook covered for another 4-5 minutes or until vegetable are tender.
4. Uncover and add the soy sauce mixture to the pan and stir it in.
5. Continue to cook until the sauce thickens and turns bubbly.

Nutritional Information (7.5 servings, one serving is 3/4 cup)

Calories 205, Fat 3.0g, Cholesterol 65mg, Sodium 602mg, Carbohydrates 18.9g, Dietary Fiber 2.6g, Sugars 10.8g, Protein 26.4g