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Sunburst Stir-Fry Recipe

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This recipe for Sunburst Stir-Fry is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can(20oz) chunk pineapple
1 boneless, skinless, chicken breast, split
2 large cloves garlic, pressed
1 tsp. ground ginger
2 T. vegetable oil
2 medium carrots, sliced
1 green pepper, slivered
4 oz. spaghetti, cooked
3 green onions, chunked

Sauce:
1/3 cup reserved pineapple juice
1/3 cup soy sauce
1 T. cornstarch
1 T. sesame oil
Directions:
Directions:
Drain pineapple, reserving 1/3 cup juice for sauce. Cut chicken into chunks. In large skillet, stir-fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots, and pepper. Cover and steam 2-3 minutes until vegies are tender-crisp. Stir in spagetti. Combine sauce ingredients, pour into skillet along with green onions. Toss until ingredients are thoroughly mixed and heated through.
Number Of Servings:
Number Of Servings:
4

 

 

 

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