For a Hawaiian-inspired stir-fry, mix Club House® Garlic Herb, Black Pepper & Sea Salt All Purpose Seasoning with sweet pineapple juice and tangy soy sauce. Pour sauce over chicken and veggies while cooking. Enjoy with rice.
15 min
PREP TIME
10 min
COOK TIME
234
CALORIES
10
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 5 SERVINGS
- 1 can (398 milliliters) pineapple chunks in juice
- 1 cup (250 milliliters) Unsalted Chicken Stock
- 3 tablespoons (45 milliliters) reduced sodium soy sauce
- 2 tablespoons (30 milliliters) corn starch
- 1 tablespoon (15 milliliters) Garlic and Herb With Black Pepper and Sea Salt
- 1 tablespoon (15 milliliters) packed light brown sugar
- 1 tablespoon (15 milliliters) vegetable oil
- 1 pound (500 grams) boneless skinless chicken breasts, cut into cubes
- 1 medium red bell pepper, cut into large chunks
- 1/4 cup (60 milliliters) green onions, thinly sliced
Preparation
- 1 Drain pineapple chunks, reserving 1/4 cup (60 ml) of the juice. Mix the reserved 1/4 cup (60 ml) pineapple juice, stock, soy sauce, cornstarch, Seasoning and sugar in small bowl until smooth. Set aside.
- 2 Heat oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until cooked through. Add pineapple chunks and bell pepper; stir fry 2 to 3 minutes or until tender-crisp.
- 3 Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Stir in green onions. Serve over cooked rice, if desired.
NUTRITION INFORMATION
(per Serving)
