Serves: 6
Prep Time: 30 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Asian, Asian-American, American, Chinese
Ingredients
| 6 | cups UNCLE BEN’S® Boil-In-Bag Rice |
| 3 | chicken breast halves boneless and skinless |
| 1 | bunch broccoli cut into florets |
| 2 | 8 oz. cans Dole® pineapple chunks |
| 1/2 | large red onion sliced |
| 1 | large carrot sliced |
| 1/2 | tsp. ground ginger |
| 2 | Tbsp. soy sauce |
| 1 | clove garlic |
| 2 | cups pineapple juice |
| 2 | tsp. corn starch |
Instructions
1. Prepare rice according to package instructions, replacing 2 cups of the water with 2 cups pineapple juice. Set aside.
2. Cut chicken into bite-size chunks. Heat oil over medium-high heat in large skillet or wok. Stir-fry chicken and garlic 3 to 5 minutes or until chicken is opaque.
3. Stir in pineapple and juice, broccoli, carrot and onion. Cover and cook 3 to 4 minutes until vegetables are tender-crisp.
4. Combine soy sauce, cornstarch and ginger in a small dish. Add water to thin as necessary. Pour into skillet.
5. Cook, stirring frequently, until sauce boils and thickens.
6. Serve over hot, cooked rice.
