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Categories:
pineapple onion shortening water carrot sticks brown sugar cornstarch ginger ketchup chicken broth packets vinegar soy sauce green pepper boil
Viewed: 42 - Published at: 7 years agoIngredients
- 1 (8 oz.) can pineapple chunks
- 1/2 c. chopped onion
- 2 Tbsp. shortening
- 1 1/4 c. water
- 2 c. carrot sticks
- 1/4 c. firmly packed brown sugar
- 2 Tbsp. cornstarch
- 1/4 tsp. ginger
- 1/4 c. ketchup
- 3 chicken broth packets
- 2 Tbsp. vinegar
- 1 Tbsp. soy sauce
- diced, cooked chicken
- 1 c. green pepper, cut in strips
- 2 boil in bags rice
Method
- Drain pineapple, reserving juice.
- Add enough water to juice to make 2 1/4 cups or according to rice directions.
- Bring to boil.
- Cook rice according to box directions.
- Saute onion in shortening in large skillet until tender.
- Add 1 1/4 cups water, carrots and broth.
- Cover and simmer 5 minutes.
- Combine sugar, cornstarch, ginger, ketchup, vinegar and soy sauce.
- Stir into vegetable mixture.
- Cook until thickened.
- Add chicken, green pepper and pineapple.
- Cover and simmer 5 minutes.
- Serve over rice.
