Monday, January 21, 2008

Pineapple Chicken

** 3.5 pounds chicken--cut into bite size pieces
** salt
** pepper
** 1/4 tsp. ground ginger
** 1 clove garlic, minced
** 1 cup chicken broth
** 8.5 oz. pineapple, in syrup, reserve syrup
** 1 can sliced waterchestnuts
** chopped green pepper (to taste)
** 4 green onions, thinly sliced
** 1/4 cup cornstarch
** 1/4 cup soy sauce
** 1 tbsp. vinegar
** Cooked white rice

Sprinkle chicken pieces with salt and pepper; place in slow cooker.
Combine ginger, garlic, broth, and pineapple syrup; set aside.
Arrange pineapple, green pepper, and water chestnuts over chicken.
Pour garlic ginger sauce over all.
Cover and cook4-5 hours, or until chicken is done.
Add green onions.
Dissolve cornstarch in soy sauce and vinegar, then stir into crockpot.
Cover and cook on high 10-15 minutes longer until slightly thickened.
Serve over hot rice.

No comments: