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Ginger Spicy Chicken

Ginger Spicy Chicken

3.25 4

This satisfying stir-fry features chicken and peppers in a fabulous sauce made with pineapple chunks, ginger, soy sauce and Pace® Picante Sauce to be served over hot cooked rice.

serves 4 (2 cups each)

Ingredients

cost per recipe: $9.13

The price is determined by the national average.

  • 1

    can (about 20 ounces) pineapple chunks in juice

  • 1

    tablespoon cornstarch

  • 1

    tablespoon sugar

  • 1/2

    teaspoon ground ginger

  • 2

    teaspoons soy sauce

  • 1/2

    cup Pace® Picante Sauce

  • 2

    medium green pepper or red bell peppers, cut into strips (about 3 cups)

  • 1

    pound boneless, skinless chicken breast, cut into strips

  • 4

    cups hot cooked white rice, cooked without salt

  • 1

    tablespoon fresh parsley for garnish

view nutrition info

How to Make It

Drain the pineapple, reserving the juice. Stir the cornstarch, sugar, ginger, soy, picante sauce and reserved pineapple juice in a small bowl until it's smooth. Set the mixture aside. Spray a 10-inch skillet with cooking spray and heat over medium heat for 1 minute. Add the peppers and stir-fry until they're tender-crisp. Set them aside. Remove the pan from the heat. Spray it with vegetable cooking spray and increase the heat to medium-high. Add the chicken in 2 batches and cook until it's well browned and cooked through, stirring often. Set the chicken aside. Stir the cornstarch mixture and add it to the skillet. Cook until the mixture boils and thickens, stirring constantly. Stir the pineapple in the skillet. Return the chicken and the peppers to the skillet and heat through. Serve over the rice. Garnish with the parsley.
Step 1

Drain the pineapple, reserving the juice. Stir the cornstarch, sugar, ginger, soy, picante sauce and reserved pineapple juice in a small bowl until it's smooth. Set the mixture aside.

Step 2

Spray a 10-inch skillet with cooking spray and heat over medium heat for 1 minute. Add the peppers and stir-fry until they're tender-crisp. Set them aside.

Step 3

Remove the pan from the heat. Spray it with vegetable cooking spray and increase the heat to medium-high. Add the chicken in 2 batches and cook until it's well browned and cooked through, stirring often. Set the chicken aside.

Step 4

Stir the cornstarch mixture and add it to the skillet. Cook until the mixture boils and thickens, stirring constantly. Stir the pineapple in the skillet. Return the chicken and the peppers to the skillet and heat through. Serve over the rice. Garnish with the parsley.

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Made With
Pace® Picante Sauce

Pace® Picante Sauce

Ratings & Reviews

(4)
  • Linda D.

    February 7, 2012

    Ginger Spicy Chicken

    Great, it's a staple in my home. I am a flavor junkie and I had no lack of flavor but I tasted as I made it and did add a bit more brown sugar and picante sauce just to kick it up a bit. Otherwise this is a great fast dinner that is so yummy!!

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  • DJ Z.

    June 24, 2011

    Ginger Spicy Chicken

    Amazing!! So delicious.

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  • Donna R.

    May 8, 2011

    Ginger Spicy Chicken

    Sorry, but this was too bland for us. It felt like I was eating a cheap Asian tv dinner. I expected more taste, especially from all the flavorful ingredients. But I'm not too sure what killed the flavor. Maybe the picante sauce did it...

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  • Susan F.

    February 22, 2011

    Ginger Spicy Chicken

    It turned out that it tasted more like Sweet Sour Chicken, but it was delicious!

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    (0) (0)

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