PINEAPPLE CASHEW CHICKEN

BamsBBQ

Ni pedo
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(Michigan State Fair)

2 cubes low-sodium chicken bouillon
1 pound boneless, skinless chicken breast,
cut into strips
1/4 cup strawberry vinegar
1 (20-ounce) can pineapple tidbits, drained;
juice reserved
1 medium green or red pepper
1/2 cup sliced onions
1/2 cup sliced carrots
1 cup broccoli florets
3/4 cup cashews
Hot cooked rice

In a large nonstick skillet, brown chicken
strips; add onion and cook 1 minute longer.
Remove pan from heat.

Dissolve the chicken bouillon in the reserved
pineapple juice; add the vinegar and stir
well. Add to the browned chicken.

Return pan to medium heat. Stir in broccoli, carrots,
pepper and cashews. Cook until vegetables are​
crisp-tender.

Add the pineapple tidbits and
serve over hot rice.
 
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