Tonight was an “emergency” night, and I had been hankering for Chinese food all day … so I reached in and pulled out a can of chicken, a can of pineapple chunks, and a box of Minute Rice (I recently discovered their instant brown rice, and while I don’t know that the nutritional value of the “quick” stuff is as good as the slow-cooking, I decided to try it).
In the veggie bin were three green peppers that were about to turn. So I put it all together, tossed in a shot of ginger and soy sauce, and … voila! Quickie Chickie.
Quickie Chickie with Peppers (serves 4)
3 bell peppers (any color), seeded and coarsely chopped
1 onion, chopped
1 can (13 oz) canned chicken, drained
1 can (20 oz) pineapple chunks, drained and juice reserved
1 tsp ginger
1 Tbls soy sauce
1 Tbls corn starch
1 tsp honey (optional)
coarse ground pepper
Chop peppers and onions, set aside. In skillet heat 2 tsp oil (olive or canola) and saute veggies 3-4 minutes, so they are still crisp. Add chicken, ginger, soy sauce, and pineapple chunks. Heat through, breaking up chicken with a spoon. Stir corn starch and honey into pineapple juice until dissolved; add to skillet and stir until thickened. Serve over rice.