I feel like I've disappeared off the face of the earth - I guess I have as far as the blog world goes. I'm back, but will be here only sparsely for a while - we are redoing our kitchen and another million projects so blogging has moved to the back burner for while. I'm still trying trying to cook healthy, but am not doing 100% what I did before my kitchen exploded. I did make a really yummy dinner tonight that I'll share. I think it's going to be one of my new favorite recipes!
2 boneless, skinless chicken breasts, cut into 1/4" strips
1 tablespoon oil
1 medium onion, sliced
1 green pepper, chopped
1 15-0z. can pineapple chunks
2 teaspoons, or two cubes of chicken bouillon granules
1 cup water
1/4 cup vinegar, any type
1/2 cup brown sugar
2 tablespoons soy sauce
2 tablespoons cornstarch
1 11-oz. can mandarin oranges, drained
In a large skillet, saute chicken in oil until chicken is lightly browned. If you prefer not to use oil, just spray some cooking spray on the skillet and use the chicken's natural juices to cook.
Add onion and green pepper. Stir fry until vegetables are tender.
Add 1/2 cup pineapple juice from the can of pineapple chunks, bouillon, water, vinegar and brown sugar to the skillet and stir.
In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstarch mixture into the chicken, vegetables and sauce in the skillet.
Simmer until mixture thickens, stirring constantly. This should take about 5 to 10 minutes, and the mixture will turn more transparent as it thickens.
Add pineapple and mandarin oranges.
Serve over rice (brown rice is delicious). Serves 6-8.
Yes this is gluten free and is very, very good! I served mine with just plain baby spinach - yum! Enjoy!
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