Better than take out, and ready in just 35 minutes, this delectable stir-fry combines chicken, pineapple, and peppers to make a simple and flavorful dish.
cost per recipe: $7.28
The price is determined by the national average.
can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
tablespoon vegetable oil
pound skinless, boneless chicken breast halves, cut into 1-inch pieces
can (about 8 ounces) pineapple chunks in juice, undrained
cup apple cider vinegar
small green pepper or red bell pepper, cut into 2-inch-long strips
cups hot cooked white rice
Stir the cornstarch and broth in a small bowl with a fork until the mixture is smooth.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the broth mixture, pineapple, sugar, vinegar and green pepper in the skillet and heat to a boil. Cook and stir until the mixture boils and thickens. Cover the skillet.
Reduce the heat to low and cook for 5 minutes or until the chicken is cooked through. Serve the chicken mixture over the rice.