Pineapple Pepper Chicken

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts
• 1 large yellow onion, cut into strips or chunks
• 1 red bell pepper, cut into 1/2-inch strips
• 1 green bell pepper, cut into 1/2-inch strips
• 2 garlic cloves, fine mince
• 1 celery rib, cut diagonally 1/2-inch pcs (optional)
• 6 ounces sliced water chestnuts, drained (optional)
• 1 (16 ounce) can pineapple tidbits, drained, reserve liquid
• 2 (12 ounce) cans low sodium chicken broth
• 2 -3 tablespoons butter
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 tablespoons cornstarch
• 4 tablespoons soy sauce or 4 tablespoons tamari soy sauce, low sodium ok
• 2 tablespoons sugar
• 4 -6 cups cooked rice
• 1 (16 ounce) can chow mein noodles (optional)

Recipe

• 1 melt butter in large deep skillet.
• 2 cut chicken into 1" cubes and add to skillet on med to med-high heat. salt and pepper to taste. saute/sear until all sides of chicken have a golden brown "crust". chicken will be almost completely cooked though. remove and set aside.
• 3 in the same pan, add 1-2 t oil if the butter is gone and add onion, celery and garlic, cook for 10 min on medium to sweat.
• 4 add bell peppers and water chestnuts and cook for 10-15 min to softed peppers.
• 5 add chicken broth and reserved pineapple juice. scrape up any browned bits from the bottom of the pan. bring to a simmer for 10 minute.
• 6 add chicken and pineapple tidbits. simmer 10-15 minute.
• 7 in a bowl mix soy, cornstarch and sugar. taste and adjust ingredients to your tastes.
• 8 pour into center of pan and whisk. bring to a boil to thicken.
• 9 serve hot over cooked rice. top with fried chow mein noodles or fried rice noodles.