Prep time 15 mins
Total time 20 mins
Servings 4
Calories per serving 400


You will need
-
1 lb. chicken breast, thinly sliced
-
1/4 cup cornstarch
-
1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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3 tablespoons vegetable oil
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1 cup broccoli florets
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1 cup red pepper, julienned
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1 cup purple cabbage, thinly sliced
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1/2 cup sweet chili sauce
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1-1/2 teaspoons chili garlic sauce
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1 package (15 oz.) DOLE® Fridge Pack Pineapple Chunks, drained, juice reserved
-
2 scallions, thinly sliced, optional garnish
Method
- Combine chicken, cornstarch, and salt and pepper in bowl. Toss well to coat.
- Heat oil in wok or large skillet over medium-high. Add chicken and stir fry until cooked through; remove chicken from wok and set aside. Add more oil to wok if needed to cook vegetables.
-
Add broccoli, red pepper and cabbage and stir fry until vegetables are tender, but still bright and colorful, about 5 minutes.
2:00
- Add cooked chicken along with chili sauce, ¼ cup reserved juice, and pineapple to wok. Reduce heat to low and continue to stir until sauce is slightly thickened, about 2 minutes.
- Garnish with scallions and serve with rice, if desired.
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