1 T. oil
1. c. green and red pepper strips
1 T. cornstarch
1/4 c. soy sauce
1 can chunk pineapple in juice
3 T. vinegar
3 T. brown sugar
1/2t. ground ginger
1/2t. garlic powder
1 1/2 c. minute instant brown rice
Cook and stir chicken in hot oil in a wok until well browned add other ingredients with exception to the rice. Bring to a full boil.
Prepare rice as directed on package.
Serve chicken over rice.
Makes 4-6 servings.
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