Name: Pineapple Chicken Lo Mein
Yield: 4 servings
Ingredients: 1 can (20 ounces) unsweetened pineapple chunks; 1 pound boneless skinless chicken breasts, cut into 1-inch cubes; 2 garlic cloves, minced; 1 tablespoon minced fresh gingerroot; 3 tablespoons canola oil, divided; 2 medium carrots, julienned; 1 medium green pepper, julienned; 4 ounces spaghetti, cooked and drained; 3 green onions, sliced; 1 tablespoon cornstarch; 1/3 cup soy sauce

Servings: 4 persons

1 can (20 ounces) unsweetened pineapple chunks
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
3 tablespoons canola oil, divided
2 medium carrots, julienned
1 medium green pepper, julienned
4 ounces spaghetti, cooked and drained
3 green onions, sliced
1 tablespoon cornstarch
1/3 cup soy sauce

1
Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.
2
In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
3
In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

No nutritional information available.

No additional tips available.

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

Pineapple Chicken Lo Mein

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