Pineapple Chicken and Rice Stir Fry Recipe

Name: Pineapple Chicken and Rice Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Brown Minute Rice; 1 cup Water; 1 Tablespoon Brown Sugar; 1/2 teaspoons Ginger; 1 Tablespoon Cornstarch; ⅓ cups Lite Sodium Soy Sauce; 1 Tablespoon Olive Oil; 2 cups Chicken Breast, Cooked And Cubed; 1 pound Frozen Stir Fry Veggies, Thawed; 1/2 cups Frozen Peas; 1 whole Egg, Beaten; 1 can (8 Oz. Can) Pineapple Chunks

Servings: persons

2 cups Brown Minute Rice
1 cup Water
1 Tablespoon Brown Sugar
1/2 teaspoons Ginger
1 Tablespoon Cornstarch
⅓ cups Lite Sodium Soy Sauce
1 Tablespoon Olive Oil
2 cups Chicken Breast, Cooked And Cubed
1 pound Frozen Stir Fry Veggies, Thawed
1/2 cups Frozen Peas
1 whole Egg, Beaten
1 can (8 Oz. Can) Pineapple Chunks

1
Cook the Minute Rice with the water in a small sauce pan.
2
In a small bowl whisk together brown sugar, ginger, cornstarch, and soy sauce.
3
In a large skillet add the olive oil, and then cook the chicken until well done.
4
Once this is completely cooked, add in the veggies and let simmer for about 5 minutes.
5
Add in the cooked rice, soy sauce mixture, beaten egg, and pineapple.
6
This should simmer for about 10 minutes or until cooked through.

876

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Brown Minute Rice, 1 cup Water, 1 Tablespoon Brown Sugar, 1/2 teaspoons Ginger, and more.

Yes, Pineapple Chicken and Rice Stir Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pineapple Chicken and Rice Stir Fry

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