Sarah Plato
1 pound boneless skinless chicken cubes
2 tbsp canola or olive oil
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 Tbsp cornstarch (ARGO brand is gluten-free!)
1/4 cup water
3 tsp sea salt
1 (8oz) can pineapple chunks, with juice
1 tbsp vinegar
1 tbsp brown sugar
1/2 tsp ground ginger or fresh (minced or ground)
Jasmine rice:
2 cups Jasmine rice
3 cups water
1 Tsp Salt
Prep your veggies. Place rice, salt and water in rice cooker and turn on. If you do not have a rice cooker bring water to boil with salt in a large pot with a lid. Once boiling add rice and turn down heat to a simmer with lid on. Let simmer for 30-45 mins until water is completely absorbed and rice is no longer crunchy. You may need to add a touch more water if doing this on the stove depending on how hot your stove is; add by the Tbsp if necessary.
Brown chicken with carrots in skillet with oil over medium high heat with the lid on. Add peppers, garlic and salt and stir fry for 2 mins. In a small bowl combine cornstarch with water, brown sugar, ginger, and mix well. Add this mixture with the vinegar, pineapple with juice to the skillet and bring to a boil. Cook for another 5 mins or so until the chicken is fully cooked and the veggies are al dente or to your liking.
