For a Hawaiian-inspired stir-fry, mix McCormick® Garlic Herb, Black Pepper and Sea Salt All Purpose Seasoning with sweet pineapple juice and tangy soy sauce. Pour sauce over chicken and veggies while cooking. Enjoy with rice.
15m
PREP TIME
10m
COOK TIME
234
CALORIES
10
INGREDIENTS
Ingredients 5 Servings
- 1 can (20 ounces) pineapple chunks in juice
- 1 cup Original Chicken Stock
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon McCormick® Garlic, Herb and Black Pepper and Sea Salt All Purpose Seasoning
- 1 tablespoon packed light brown sugar
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut into cubes
- 1 medium red bell pepper, cut into large chunks
- 1/4 cup thinly sliced green onions
INSTRUCTIONS
- 1 Drain pineapple chunks, reserving 1/4 cup of the juice. Mix the reserved 1/4 cup pineapple juice, stock, soy sauce, cornstarch, Seasoning and sugar in small bowl until smooth. Set aside.
- 2 Heat oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until cooked through. Add pineapple chunks and bell pepper; stir fry 2 to 3 minutes or until tender-crisp.
- 3 Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Stir in green onions. Serve over cooked rice, if desired.
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