2 cups Minute® White Rice, uncooked

1 can (20 oz.) pineapple chunks

1/2 cup water

1/3cup low sodium soy sauce

1 tablespoon low sodium soy sauce

2 tablespoons cornstarch, divided

3/4  teaspoon crushed red pepper, optional

3/4  teaspoon  garlic powder

2  tablespoons  vegetable oil

1 lb. boneless skinless chicken breasts, cut into strips

2 cups broccoli florets

3/4 cup red bell pepper, cut into chunks

1 small carrot, thinly sliced diagonally

1 teaspoon fresh ginger, minced


  • Prepare rice according to package directions.
  • Drain pineapple; reserve 1/4 cup juice.
  • Stir together in small bowl reserved juice, water, 1/3 cup soy sauce, 1 tablespoon cornstarch, red pepper (if desired) and garlic powder, set aside.
  • Combine chicken with remaining 1 tablespoon each cornstarch and soy sauce, in medium bowl. Heat oil in wok or large non-stick skillet over medium-high heat. Add chicken and stir fry 4 to 5 minutes or until lightly browned. Add broccoli, bell pepper, carrot and ginger; stir fry 4 minutes or until just tender. Add reserved soy sauce mixture; cook stirring, 2 to 3 minutes or until sauce boils and thickens. Stir in pineapple chunks and heat through.
  • Serve over rice.


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