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Prep Time

Prep Time

20 min

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Total Time

35 min

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Calories per serving


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Ingredients (13)
  • 2 cups MINUTE® White Rice, uncooked
  • 1 can (20 oz) DOLE® Pineapple Chunks
  • 3/4 cup red bell pepper chunks
  • 1 carrot, thinly sliced diagonally
  • 1 tsp fresh ginger, minced
  • 1/2 cup water
  • 1/3 cup plus 1 tbsp less sodium soy sauce, divided
  • 2 tbsp cornstarch, divided
  • 3/4 to 1 tsp crushed red pepper
  • 3/4 tsp garlic powder
  • 1 lb boneless, skinless chicken breast halves (strips)
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets, blanched
  1. Prepare rice according to package directions.
  2. Drain pineapple; reserve 1/4 cup juice.
  3. Stir together, in small bowl, reserved juice, water, 1/3 cup soy sauce, 1 tablespoon cornstarch, red pepper (if desired) and garlic powder; set aside.
  4. Combine chicken with remaining 1 tablespoon each cornstarch and soy sauce, in medium bowl.  Heat oil in wok or nonstick large skillet over medium-high heat.  Add chicken and stir-fry 4 to 5 minutes or until lightly browned; remove.  Add broccoli, bell pepper, carrot and ginger; stir-fry 4 minutes or until just tender.  Add reserved soy sauce mixture and chicken; cook, stirring, 2 to 3 minutes or until sauce boils and thickens.  Stir in pineapple chunks and heat through.  Serve over rice.