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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 FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jane Hindes Miller

Category:
Category:

Ingredients:  
Ingredients:  
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

Sauce:

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

Directions:
Directions:
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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