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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl. | 2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. | 3. Add half the chicken and cook, stirring often, until no longer pink, about 3 minutes. | 4. Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken. | 5. Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes. | 6. Add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute. | 7. Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes. | 8. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine vinegar	6	tablespoons		16.986	0.2414	0.0358	0.0
pineapple chunk juice	1	can	drained	403.4676	0.0	89.7602	2.2667
juice	6	tablespoons	reserved	20.8725	4.356	0.363	0.2722
sugar	6	tablespoons		330.37199999999996	82.6344	0.0	0.0
ketchup	3	tablespoons		403.4676	0.0	89.7602	2.2667
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
chicken breast	4	boneless	skinless boneless	-	-	-	-
salad bar vegetable	1	lb	cut	403.4676	0.0	89.7602	2.2667
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.