Report by shinshins crews
Ingredients
2 tablespoons vegetable oil
2 boneless chicken bosoms, cut into strips
Salt and pepper
1/2 glass cleaved red pepper
4 teaspoons cornstarch, blended with 4 teaspoons water
1 glass canned pineapple pieces, depleted with 1/2 container saved juice
3 tablespoons light darker sugar
3 tablespoons rice wine vinegar
1/4 glass chicken stock
1/2 glass cleaved green pepper
Cooked rice, for serving
Headings
In a vast non-stick skillet, warm oil over medium high warmth. Season chicken tenders and add to container. Dark colored chicken and evacuate to plate. Include red and green peppers and cook for 1 minute. Blend in pineapple lumps, juice, sugar, vinegar and chicken stock and convey to a stew. Stew until the point when sauce starts to lessen. Blend in cornstarch blend and convey fluid to a stew. Mix in chicken tenders and cook for 5 minutes. Serve over rice.
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