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Sunburst Stir Fry Recipe

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This recipe for Sunburst Stir Fry, by , is from Kick-Ass Quarantine Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jane Hindes Miller


1 20 oz. can pineapple
2 Tbs. oil
1 boneless chicken breast
2 med. Carrots, sliced
2 cloves garlic minced
1 green pepper sliced
2 Tbs ginger root
minced Water chestnuts
3 scallions chunky
4 oz. thin spaghetti, cooked


1/3 c. reserved pineapple juice
1 Tbs. sesame oil
1/3 c. soy sauce
1 Tbs. cornstarch

Drain pineapple, reserving 1/3 c. 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, bell pepper, water chestnuts.

Cover, steam 2-3 minutes until vegetables are tender crisp.

Stir in spaghetti.

Combine sauce ingredients, pour into skillet along with green onions. Toss until ingredients are thoroughly mixed and heated through.




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