Feb 16, 2010
Fantabulous! Extremely pleased w/how this meal turned out. With a little prep-work, this comes together very quickly & easily. I'm on a budget & have 4 kids (all boys). I try my best to use about $5 worth of meat per meal. I used 2 package portions of chicken breast tenders from Costco (total 6 package portions in a pack, $2.49 lb. I think. Probalby 1 lb. per package portion.) I used 1 can of Chicken stock (not condensed) + 1C water, 3 T Corn starch, Olive oil, 20 oz can Pineapple chunks, 2/3 C. Sugar, 3/4 C Vinegar, and chopped up all of the following: 1 green pepper, 1 sm onion, 4 green onions, handful of carrots, handful mushrooms. I did simmer the carrots in the stock, but now I don't think that was necessary. **And here's what perfected the recipe...I added two handsful of lightly salted cashew halves and stirred in some soy sauce (to taste) at the end of the simmering time. The cashews added just enough crunch and the soy sauce added the perfect saltiness to the tangy sweet sauce. I think I used about 2-3 T of soy sauce. What a keeper recipe. Next time I'll try the condensed stock (or add some stock granules to intensify the flavor). Don't skip the cashews..or maybe try lightly salted almonds. 3, 5, 15 and 16 yr olds & hubby ate it up. Served with seasoned fresh hot rice (made with plain water, but stir fried uncooked rice first in some olive oil & butter.) Will post picture. Oh, I also added some minced garlic to the stir-frying chicken in the beginning.
—Server33
