There was a time in our family where one of my children had food sensitivities/allergies. We had to drastically change how I made just about every dinner meal. There were a LOT of tears that first month. I will save that story for another day.
But today, I want to share one of my favorite recipes. I’ve found there’s just about no other smell I love more than sauted onions, carrots, and peppers. Enjoy!
2 large chicken breasts, cubed
½ onion, minced
1 carrot, thinly sliced
½-1 green pepper, chopped (may use whatever colors and amount desired)
1 C pineapple juice(100 % pineapple juice canned with the fruit + a little water to equal 1 cup)
½ can tomato sauce
1/3 C ketchup
½ TBSP Worcestershire sauce(I like Lea and Perrins)
1 TBSP apple cider vinegar
1/2 C brown sugar, packed
½ tsp salt
¼ tsp pepper
¼ tsp ginger
2-3 cloves garlic, minced
1 C pineapple chunks( I cut the “sliced” pineapples into chunks)
1 ½ -2 TBSP cornstarch (mix it with a little cold water first, then pour in)
Before beginning to cook, it is easier to have the chicken and veggies all chopped/minced. In a large skillet with a lid, cook chicken in a small amount of olive oil. While chicken is cooking, make the sauce. Then when the chicken is just about done, add the onion and carrots. Cook for about 5-7minutes. Then add the green pepper, and cook 3 more minutes. Pour in the sauce and add the pineapple chunks. Bring to a boil, then turn down and simmer 15-20 minutes or until carrots are tender. Add cornstarch/water mix and stir until the sauce thickens. Serve over rice.
Feel free to comment on how this turns out for you!
Life is Good. Share the Good.