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.