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NOTE: This recipe is OK for those on the LMD (Low Microbial Diet).
½ cup plus 2 Tbsp pineapple juice
1 Tbsp minced fresh ginger
¼ cup apple cider vinegar
1 Tbsp cornstarch
1 lb chicken tenders, bite-size pieces
¼ cup all-purpose flour
2 cups snow peas, cleaned and ends trimmed
1 medium red bell pepper, cut into bite-size chunks
2 Tbsp canola oil, divided
2-4 Tbsp sugar
2 Tbsp lite soy sauce, or to taste
1 cup pineapple chucks, drained
1 large garlic clove, minced
¼ cup chopped scallions, for garnish
Salt and freshly ground pepper to taste
3 cups cooked brown rice or noodles, (preferably whole-wheat)
In a bowl, mix the pineapple juice, vinegar, sugar, soy sauce and cornstarch. Set aside.
In a medium bowl, combine the chicken, flour, salt and pepper, coating the pieces well.
In a large nonstick skillet, heat 1 tablespoon plus 2 teaspoons of canola oil over medium heat. Add the chicken mixture, browning it on all sides. When the chicken is done, about 5-8 minutes, remove it and place it in a bowl. Add the remaining oil to a hot skillet. Stir in the red bell pepper and ginger and cook for 2 minutes. Add the snow peas, pineapple chunks and garlic. Cook for 2-3 more minutes, stirring constantly. Add the chicken back to the pan. Pour in the sauce. Cook, stirring constantly, until the sauce is thick and bubbly, about 2-3 minutes. Turn off heat.
Serve immediately over noodles or rice and garnish with scallions.
Recipe from: AICR's New American Plate Cookbook, 2005